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Spicy Pineapple Pulled Pork

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The Food in My Beard
Updated May 3, 2017
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A spicy, sweet shredded pork sandwich made in the slow cooker and served with a crunchy cool cabbage slaw.

More About This Recipe

  • Not your mother's pulled pork sandwiches! The sweet heat of spices and pineapple mingle with the pork to step it up. Any time I get an excuse to try out a new pulled pork recipe, I'm happy to oblige. There's just something so nice about having that meat just bubbling away in spices and deliciousness all day, and to come home to the aroma filling your house. For me, it’s especially nice to have tons of pork leftovers in your fridge the whole week to make sandwiches or snack on as I please. This pulled pork is loaded with sweet and spicy flavors like sriracha and pineapple, and it's a perfect version to make as the weather warms up and we all head to the back yard for grilling and picnic fun. This recipe could be the highlight of a luau-themed get-together with some tiki torches and fun cocktails. Or it'd be great for Memorial Day or summer barbecues. Bonus: The slow cooker is not only easy, it keeps your kitchen cool too! The slaw is just some mayo and sriracha on cabbage, but it's one of my favorite simple slaws and it adds a nice cooling element to the sandwich. The pineapple slice on the bottom ensures you have a little fresh pineapple in every bite!

Spicy Pineapple Pulled Pork

  • Prep Time 20 min
  • Total 6 hr 20 min
  • Servings 8
  • Ingredients 17
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Ingredients

Pork

  • 3 lb boneless country-style pork ribs
  • 1/2 cup sriracha
  • 1/2 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 medium white onion (sliced)
  • 2 cups diced pineapple
  • Salt and pepper

Slaw

  • 1/2 red cabbage (shredded)
  • 1/4 cup sriracha
  • 1/4 cup mayonnaise
  • Rice splash wine vinegar
  • Salt and pepper

Other

  • Large sandwich buns
  • Pineapple rings (pat dry with paper towel if necessary)
  • 1/3 cup BBQ sauce
  • 1/3 cup sriracha

Instructions

  • Step 
    1
    Put the pork ingredients into the slow cooker and cook about 6 hours until the pork is fork tender and easy to shred.
  • Step 
    2
    Remove the pork from the slow cooker and shred. Add a few big spoonfuls of the cooking liquid, then mix in the additional BBQ sauce and sriracha.
  • Step 
    3
    Mix the slaw ingredients in a separate bowl.
  • Step 
    4
    Build the sandwich. First put a pineapple ring on the bottom half of the bun, then pile on the pulled pork and top with the slaw. Serve with the extra BBQ and sriracha sauces on the side.

Nutrition

No nutrition information available for this recipe
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