This slow cooker 3-ingredient Hawaiian style pork is the kind of recipe that makes people think you spent all day in the kitchen, when really you just tossed a few things into the crockpot before work. The first time I made it, I piled the juicy, smoky-sweet pork onto soft rolls for a neighborhood get-together, and my neighbor literally asked for the recipe after one bite—then did a double-take when I told her it was only three ingredients. It leans into those classic Hawaiian-style flavors: tender pork shoulder, sweet pineapple, and a hint of smoky, barbecue-style savoriness. Everything melts together into perfectly shreddable meat that stays moist and glistening in its own juices, ideal for sandwiches, bowls, or meal prep.
Serve the shredded Hawaiian pork on soft Hawaiian rolls or brioche buns with a simple crunchy slaw (bagged coleslaw mix tossed with a little mayo, vinegar, salt, and pepper works great). It’s also delicious over steamed white or brown rice with a side of roasted or grilled vegetables. For a party spread, keep the pork warm in the slow cooker and set out toppings like sliced red onion, pickled jalapeños, and extra barbecue sauce. Leftovers make easy lunches—tuck the pork into tortillas for quick tacos, or spoon it over baked potatoes with a sprinkle of cheese and green onions.
Slow Cooker 3-Ingredient Hawaiian Style PorkServings: 8-10
Ingredients
4–5 lb boneless pork shoulder (pork butt), trimmed of excess hard fat
1 (20 oz) can crushed pineapple in juice, undrained
1 1/2 cups thick, sweet barbecue sauce (Hawaiian-style or your favorite)
Directions
Place the pork shoulder in the bottom of a large slow cooker, fat side up if there’s a visible fat cap. This helps keep the meat extra moist as it cooks.
Pour the entire can of crushed pineapple with its juice evenly over the pork. The pineapple juice will help tenderize the meat and keep it juicy while it slow cooks.
Pour the barbecue sauce over the top of the pork and pineapple, spreading it around with the back of a spoon so the meat is mostly coated. There’s no need to stir; it will all blend together as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender. You’ll know it’s ready when it easily pulls apart with a fork and looks pale pink to white inside with plenty of juices in the pot.
Once the pork is tender, use two forks to shred it directly in the slow cooker. Break it into fine shreds, mixing it well with the pineapple, barbecue sauce, and cooking juices so everything is evenly coated and glossy.
Taste and adjust the seasoning if you like—if you want it sweeter, stir in a bit more barbecue sauce; if it seems too thick, add a splash of pineapple juice or water to loosen the sauce.
Turn the slow cooker to WARM and let the shredded pork sit for at least 15–20 minutes to soak up more of the juices before serving. Keep it on WARM for serving at parties or for easy make-ahead meals.
Serve the pork piled onto buns, over rice, or in bowls with your favorite sides. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Variations & Tips
For a smokier flavor, choose a smoky-style barbecue sauce or add 1/2 teaspoon liquid smoke to the slow cooker along with the pineapple and sauce (this keeps the ingredient list simple while still boosting that classic barbecue aroma). If you prefer a little heat with the sweetness, stir in a teaspoon of crushed red pepper flakes or a tablespoon of sriracha when you shred the pork. To keep it a bit lighter, you can trim more of the visible fat from the pork shoulder before cooking, though leaving some helps it stay ultra-juicy. For meal prep, portion the shredded pork into containers with rice and steamed veggies for easy grab-and-go lunches. You can also turn leftovers into Hawaiian pork quesadillas with shredded cheese, or use it as a topping for homemade flatbreads or pizzas with red onion and a sprinkle of mozzarella. If you’re cooking for a smaller household, halve the recipe and reduce the cook time slightly, checking for tenderness around the 6–7 hour mark on LOW.
