Katie Lee Biegel’s Slow-Cooker Hawaiian Pulled Pork Sandwiches | The Kitchen | Food Network

Katie’s Slow-Cooker Hawaiian Pulled Pork Sandwiches are a tropical bite with a perfect pairing of pork and pineapple, inspired by a traditional pork roast in Hawaii.
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Slow-Cooker Hawaiian Pulled Pork Sandwiches
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 9 hr 15 min
Active: 15 min
Yield: 10 servings

Ingredients

Hawaiian Pulled Pork:
1 tablespoon onion powder
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
Hawaiian buns, for serving

Slaw:
4 cups thinly shredded savoy cabbage
1/4 cup rice wine vinegar
2 teaspoons sugar
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper

Directions

For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.

Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.

For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.

Serve the pulled pork on Hawaiian buns topped with slaw.

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Katie Lee Biegel’s Slow-Cooker Hawaiian Pulled Pork Sandwiches | The Kitchen | Food Network

So we’re doing a tropical dish it’s the perfect pairing of pork and pineapple to make Hawaiian pulled pork sandwiches okay also what you’re saying is we’re making a beach bite Katie yes we are making a beach bite this is inspired by one of my beach bites in Hawaii I went

To a traditional pork roast and they use a lot of flavors like this so this is all inspired I’m going to have you help me we’ve got our slow cookers out because that’s the way to make things easy so I’ve got a pork butt here and this is a really great inexpensive cut

Of meat I’m just going to make a little rub for it so I’ve got some garlic powder some onion powder a little salt and a little pepper just whisk those together whisk us away Katie whisk us away all right Jeff if you will season

That up for me and then I don’t take the time to sear this you know a lot of times you sear a piece of meat before you put it into the slow cooker I’m like there’s enough flavor going on let’s just skip the step and put it straight

In no liquid is added to it either what no because there’s so much in this that when it slow Cooks about two to three cups of liquid come out of it we’re going to use that to help make our broth this is awesome I’ve never dry slow

Cooked a pork butt you don’t even need to add anything to it so Jeff if you’ll put it in our slow cooker it’s going to cook for 8 hours on low so this is a great thing to put on before you go to bed and then in the morning you can do

The next step and then have it all that’s awesome I don’t know how you go wash it smells so it comes out like this after 8 hours see that it’s pretty much done and I’m just going to pull it right out of here it’s falling apart tender

Jeff do you know why I mean we know it’s the shoulder cut but we call it the butt why do we call it the butt cuz every region has you mean there’s it’s called a busting butt you have a pork shoulder pork roast depending but I think now the

Official term is pork shoulder but it either comes from the hunches or the rear which is essentially the same cut of meat at the end of the day they you can cook them the same usually the same size but you know just ask your butcher

For give me a a pork start with a pork shoulder and then go down to the butt if they call it the butt order a butt so here’s all of the broth that comes off of that while it Cooks now you can see the fat on there if you have a fat

Separator I do recommend skimming that off oh wow look at this because there’s a lot of fat in there so I’m just going to try to carefully put and you want me to shred this here right is this ready to go shred it up with

Your forks oh I’m just going to keep it all in there my Grandma had a trick where she would let the broth cool down a little bit and then throw some ice cubes in it and the fat goes right onto the ice cubes you pull the ice cubes out

Throw them away and you’ve gotten rid of the fat hack yeah it’s a good hack thank you all right so into the broth I’m adding an 8 oz can of crushed pineapple give us some of that Hawaiian flavor and then in Hawaii they use they have a lot

Of influence from Asian countries so Chinese barbecue sauce hoisen hoison sauce is great you’ll find this in the uh Asian aisle in the grocery store it’s got fermented soy in there it’s salty it’s Tangy it’s sweet everything that you want in a barbecue sauce and then we’re going to add to it

Some rice vinegar 2 tablespoons two tablespoons of Honey because we know every great barbecue sauce has sweet and Tangy and salty so I’ve got some soy sauce to go in there as well use ponzo instead of soy yeah you could you can totally make this your own you know a

Little citrusy you could even do this with a jar of regular barbecue sauce and just add your regular barbecue sauce instead and then you know have the pineapple going and you’re still going to get great Hawaiian flavors all right Jeff if you will put that pork back in

The slow cooker when you’re done with it now obviously it doesn’t take three SL cookers to get this done I’m just showing you the three steps you know magic of Television we’re we’re lucky to have all these slow cookers beautiful nice and shredded in there beautifully rendered

So let’s add our sauce back in and then I like to put this on low for another hour even two hours and let it keep going if you’re having people over want to the batter are you offering for me to lick your hand you could just set it on

Warm and let it set for a long time and it comes out like this two more hours right hour to two hours yeah and then I’ve made a little uh SL here this is Napa cabbage that I cut really fine and just added a little rice vinegar some

Sugar and some celery seed and salt to it and of course I’ve got those Hawaiian buns yes I love these oh nice and sweet and soft pillowy I love them Hawaii is a state that will catch you a lot of people go down and they don’t come back

Up you know I loved it so much I never been before until we went for Beach bites and if I could figure out how to live in Maui I would you could do it you could do it look at that yeah beautiful that’s what I’m talking about

Jeff you worked hard for this oh lay it on me look at that take by to that as a very good ratios I should say yeah yeah you know ratios I know R I’m going in I always love a slow cooker meal for a crowd too everybody can serve themselves and it stays

Warm drippage drippage no slippage tasted that’s great that’s a side dish right there but you know what I love about this now only is a meat like super tender and still succulent and fatty and a perfect you know pulled pork wave but it’s still like rustically P pulled you

Know what I mean it’s not shredded into like just just like a sauce you know and it’s not too sweet and I taste all those uh the the Hoy the complexity from the Hoon in there and the sweetness from the pineapple and the crunch you get from

This fresh slot it is awesome I am already on occation