October Recipes

Hawaiian Slow Pulled Pork Sandwiches

Stack of three Hawaiian Slow Pulled Pork Sandwiches
Hands On:
30 minutes
Total Time:
510 minutes


  • 1 (20-oz.) can Hy-Vee pineapple slices in pineapple juice
  • 1 (10-oz.) bottle teriyaki marinade and sauce
  • 1 (3½-4-lb.) Hy-Vee boneless Midwest Pork shoulder blade roast
  • ½ cup Hy-Vee mayonnaise
  • ¼ cup Hy-Vee apple cider-flavored vinegar
  • 2 tsp Hy-Vee granulated sugar
  • ¼ tsp kosher salt
  • 1 (10-oz.) pkg. shredded red cabbage
  • 1 jalapeño pepper, sliced and seeded
  • 1 (16-oz.) pkg. Hy-Vee Bakery brioche hamburger buns, (8-ct.) split and toasted
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Drain pineapple, reserving ¾ cup juice. Reserve slices for serving. Combine pineapple juice and teriyaki marinade and sauce in a 4-quart slow cooker. Add pork shoulder; toss to coat. Cover and cook on LOW for 6 to 8 hours or until pork is very tender.
Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm.
For slaw, combine mayonnaise, vinegar, sugar, and salt in a medium bowl. Add cabbage and jalapeño; toss to coat.
To serve, remove pork from slow cooker using a slotted spoon; serve pork buns with reserved pineapple slices and cabbage slaw.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 23g 29%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 105mg 35%
Sodium: 490mg 21%
Total Carbohydrate: 56g 20%
Dietary Fiber: 2g 7%
Sugars: 25g 50%
Protein: 25g 50%

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