This slow cooker Hawaiian BBQ pulled pork is sure to bring some sunshine to the dinner table. Warming ginger, spicy chilli, smoky paprika and caramelised pineapple – this dish is a winner. So roll up your sleeves and get stuck in - you’ll be rewarded with perfectly pulled pork, ready to serve 8 people generously.
- 2 tsp ground cumin
- 1 tbsp salt (salt flakes preferable)
- 3 cloves of garlic, crushed
- 2 tsp chilli flakes
- 1 tbsp smoked paprika
- 3 tsp ground black pepper
- 1 good glug of olive oil
- 1 pork shoulder, about 1.5kg
- 3 red onions, sliced
- 1 fresh chilli, finely sliced
- 3 pineapple sliced rings from a can
- 2 - 3 cans of ginger beer
Your favourite BBQ sauce
Tacos/tortillas/brioche buns/fries whatever takes your fancy!
- The night before, create a dry rub with the cumin, salt, crushed garlic, chilli flakes, paprika and black pepper. Add a good glug of olive oil to the spices and mix together to form a paste
- Score lines across the fat of the pork shoulder and coat the entire joint in the paste. Cover the meat and leave to marinate in the fridge overnight
- Around 9 hours before you want to serve the pork, turn the slow cooker on high and place the sliced onions, fresh chilli and pineapple at the bottom of the slow cooker. Place the pork on top and pour in two cans around the meat (not over the top). Cook on high for 2 hours
- Baste the pork in the ginger beer and cook on low for another 6 hours. Check on it halfway through, add more ginger beer if it’s looking dry
- After 8 hours of cooking in the slow cooker, the pork should smell amazing and look darkly caramelised. Place the meat in a large bowl, slice away the fat and use two forks to pull the meat into shreds
- Allow the juices in the slow cooker to cool. Once the fat has solidified on the top, scrape it away with a spoon and discard. You’ll be left with a spicy, sweet and sticky sauce. Reheat in a pan and, as soon as it’s hot, pour over the pulled pork.
- Serve in tacos, brioche buns, tortillas or with homemade fries