Hawaiian Pulled PorkI love pulled pork, and I love pineapple, so combining the two just seems to make sense. I was surprised by how mild the taste of this pulled pork was, compared to more traditional cooking methods I’ve done in the past. This Hawaiian pulled pork recipe is something I’ll definitely make again in the future. I really enjoy smoking pulled pork because of how versatile it is. There are so many different ways you can eat it. Despite all of the different options, my favorite is on a bun. The local grocery store has some excellent Kaiser rolls, and those are always my first choice. The second thing that I believe is crucial to the perfect pulled pork sandwich is some good cole slaw to add a little crunch and tang to each bite. If you don’t have coleslaw, dill pickle slices are a great alternative. After you’ve piled the Hawaiian pulled pork and coleslaw/pickles on the kaiser roll, the next two ingredients are what really make the difference for me. Ingredient one: a delicious barbecue sauce. Ingredient two, aka the gamechanger, homemade cheese sauce.
Homemade Cheese Sauce for Pulled PorkThis cheese sauce is really easy to make and only requires a few ingredients.
- your favorite bbq rub (I use Traeger Rub)
- Shredded four cheese blend
Sides for Hawaiian Pulled PorkWe served this Hawaiian pulled pork with carrots and beets on the side. You might consider having some sliced pineapple too. I really enjoyed making this Hawaiian pulled pork, and I hope you enjoy the recipe too! Quick reminder, when you’re cooking pulled pork it’s super important that you get that pork shoulder all the way up to 200 degrees before pulling it from the smoker. This takes a long time! Be patient, and know that the pork shoulder will stall around 150 degrees. I’ve had pork shoulders sit at 150-160 for 4+ hours! To be 100% certain what the temp is of your pork shoulder, use a Thermapen. I have a white Thermapen MK4, and I love it. My wife uses it during the week when she is cooking dinners for us too!
I love pulled pork, and I love pineapple, so combining the two just seems to make sense. I was surprised by how mild the taste of this pulled pork was, compared to more traditional cooking methods I've done in the past. This Hawaiian pulled pork recipe is something I'll definitely make again in the future.
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup milk
- 1 tbsp BBQ rub
- 2 cups shredded cheese
Hawaiian Pulled Pork
- 1 Pork Shoulder, 6-7 lbs
- 1 tbsp olive oil
- 3 tbsp BBQ rub, Traeger Pork and Poultry rub
- 24 ounces pineapple juice
- Melt butter and then combine with flour in a small saucepan
- add milk and mix
- add bbq rub and mix
- start adding cheese to milk mixture, one handful at a time, until the cheese sauce is the consistency you'd prefer.
- rub olive oil all over the pork shoulder
- add bbq rub. Make sure you get the rub into all the nooks and crannies of the pork shoulder and rub any excess into the barren spots.
- put the pork shoulder on your smoker @ 225 degrees
- after 3 hours spritz the pork shoulder with a combination of 1 cup pineapple juice and a half tablespoon of bbq rub. Continue this process every hour
- When the internal temperature of the pork shoulder hits 160 degrees remove it from the smoker and wrap it with a double layer of tin foil. Before sealing the foil tight, add a half cup of pineapple juice.
- Continue to cook the Hawaiian pulled pork until the internal temperature is 203 degrees. When the internal temperature reaches 203, remove the pork shoulder from the smoker and put it in a cooler with some towels.
- Let the pork shoulder rest for at least an hour in the cooler before shredding, and enjoying!
Amount Per Serving: Calories: 300