Hawaiian Pulled Pork Sliders

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These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

I created this recipe in partnership with the Iowa Pork Producers Association, and it’s quickly become one of our favorite meals for busy weeknights and weekend gatherings alike. There’s something about that combination of savory pork and sweet pineapple slaw that keeps everyone coming back for seconds.

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Pork is such an easy protein to build a family meal around, and it happens to be a great source of high-quality protein along with important nutrients like B vitamins, zinc, and iron. Whether you’re feeding a crowd for game day or just want a low-effort dinner your kids will actually eat, these sliders check every box.

Table of Contents

Why You’ll Love This Recipe

Set it and forget it. The slow cooker does all the work here, so you can walk away for hours and come home to fall-apart tender pork.
A perfect balance of sweet and savory. The pineapple, teriyaki, and brown sugar create a rich, tropical flavor that’s balanced out by the tangy slaw on top.
Great for feeding a crowd. Whether it’s game day, a backyard cookout, or a busy weeknight, these sliders come together easily and always disappear fast.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Pulled Pork:

Bone-in pork shoulder or pork butt: The base of the recipe, becomes fall-apart tender after slow cooking.
Crushed pineapple: Adds natural sweetness and moisture as the pork cooks.
Teriyaki sauce: Brings savory depth and umami flavor.
Brown sugar: Adds rich, caramelized sweetness.
Apple cider vinegar: Balances the sweetness with a little tang.
Garlic powder, onion powder, smoked paprika: Build layers of savory flavor.
Salt and black pepper: Season and round out the dish.

Pineapple Slaw:

Coleslaw mix: The crunchy base of the slaw.
Fresh pineapple: Adds a juicy, sweet bite that pairs perfectly with the pork.
Jalapeño: Brings a little heat to balance the sweetness.
Red onion: Adds fresh, savory flavor.
Mayonnaise: Creates the creamy dressing base.
Apple cider vinegar, fresh lime juice, and honey: Balance the dressing with tang and sweetness.
Salt and black pepper: To taste.

For the Sliders:

Hawaiian sweet rolls: The soft, slightly sweet bun that ties the whole slider together.
Barbecue sauce: A finishing drizzle for extra flavor.

How to Make Hawaiian Bun Pulled Pork Sliders

Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.

In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Place the pork shoulder in the slow cooker and cover with the sauce.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fall-apart tender.
Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together the mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.

To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Expert Tips

Choose bone-in pork shoulder for the best flavor. The bone helps keep the meat moist and adds extra richness as it slow cooks.
Don’t skip letting the pork soak in the juices. Those extra 15 minutes really let the pork fully absorb all that sweet, tangy flavor.
Make the slaw ahead of time. It actually gets better as it sits and the flavors meld, so feel free to make it a few hours in advance.
Toast the rolls for extra texture. A quick toast under the broiler adds a nice contrast to the soft pork and creamy slaw.

What to Serve with Hawaiian Pulled Pork Sliders

These sliders are hearty enough to be the main event, but they also pair beautifully with a few classic sides for a full spread:

Storage

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Store the slaw separately in the fridge for up to 2 days, since it will soften over time.

You can also freeze the pulled pork for up to 3 months. Thaw overnight in the fridge, then reheat before assembling your sliders.

Frequently Asked Questions

What cut of pork is best for pulled pork sliders?

Bone-in pork shoulder or pork butt is ideal since the higher fat content and connective tissue break down beautifully during the long, slow cook, resulting in tender, juicy, shreddable meat.

Can I make this in an Instant Pot instead of a slow cooker?

Yes! Cook on high pressure for about 60 to 70 minutes with a natural release, then shred and proceed with the recipe as written.

Is pork a good source of protein?

Yes, pork is an excellent source of high-quality, complete protein containing all the essential amino acids your body needs. It’s also a great source of important nutrients like B vitamins (especially B6 and B12), zinc, iron, and selenium, making it a nutritious choice for feeding your family.

What is the safe internal temperature for cooked pork?

For a whole cut like pork shoulder that will be shredded, cooking until it reaches an internal temperature of 195°F to 205°F ensures the connective tissue has fully broken down for that perfect pull-apart texture.

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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