Slow Cooker Hawaiian Pork

Slow Cooker Hawaiian Pork

If you’re looking for a simple slow-cooker recipe with few ingredients and tons of comfort goodness, you’re in the right spot! This beautiful Hawaiian Pork is seared to a dark golden brown and cooked slowly in a rich broth of soy sauce, pineapple juice, and onions. The prep takes no more than 10-minutes and the house smells divine for hours while it cooks. Serve over rice or mashed potatoes because you want something to soak up all that yummy Hawaiian gravy.

Let’s eat!🤍

Slow Cooker Hawaiian Pork

Hawaiian pork cooks low and slow in a simple sauce with onions and pineapple. Serve over rice or mashed potatoes and lots of that Hawaiian gravy.
5 from 1 vote
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 5
Calories: 512kcal
Author: Mikayla Marin


  • 3-4 pound boneless pork loin this is not the same as a pork tenderloin
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 20 ounces canned pineapple chunks in 100% juice
  • 1/2 cup low sodium soy sauce
  • 1/2 sweet onion, chopped
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 cup green onion, sliced (about 3 green onions)


  • Heat oil in a large skillet over medium high heat. Combine the salt, pepper, paprika, onion powder, and ground ginger in a small bowl.
    Rub the pork on both sides with seasoning.
    Sear the pork in hot skillet for 3-4 minutes per side until deep golden brown.
    While your pork is browning, dice the onion. In a medium size bowl combine the onion, soy sauce, and pineapple, with the juice.
    Place the pork fat side up in slow cooker and pour the pineapple sauce mixture over the top. Cover and cook on low for 5-6 hours. Pork should shred easily with a fork.
    When pork is cooked, remove from liquid and set on a plate covered with foil.
    Strain the sauce into a pan and turn heat up to medium. Note: Make sure to save some of the pineapple and onions for serving. Mix the cornstarch and water until smooth. When the sauce begins to simmer add the cornstarch mixture. Whisk constantly until it becomes thickened, about 2 minutes. Remove from heat while you shred the pork. I like the pork to still have some juicy chunks and not totally shred fine.
    Serve the pork over rice or mashed potatoes (my favorite) and a generous helping of the that delicious Hawaiian gravy. Sprinkle with green onions.


Pork loin is a leaner cut of pork which is why this recipe is great for a lower calorie lifestyle. 
Leftover shredded pork from this recipe is perfect for soft tacos the next day. 
  1. Preheat the oven to 250 degrees Fahrenheit.
  2. Place the pulled pork into a baking dish with a little bit of the juices. Add a sprinkling of cumin and chili powder and cover with foil.
  3. Heat until the pork is warmed through about 25-30 minutes.
  4. Serve in warm corn tortillas with cheese, Pico, and sour cream.
Note: Nutritional facts for this recipe vary depending on portion size and products used and does not include any sides. 


Calories: 512kcal

Check out some of the products I used in this recipe!

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