Chef notes
Not solely is that this recipe tremendous flavorful, it is extremely straightforward to make for a giant crowd — in the summertime for a yard barbecue, or for tailgating season.
Particular tools: Sluggish cooker
Preparation
For the Hawaiian pulled pork:
In a small bowl, combine the onion powder, salt, garlic powder and pepper. Rub the combination on all sides of the pork. Put the pork in a sluggish cooker and cook dinner on low for 8 hours.
Shred the pork with 2 forks, eradicating any massive items of fats. Pour the broth right into a fats separator or skim off the fats. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork again within the sluggish cooker and stir within the sauce. Cook dinner on low for 1 hour.
For the slaw:
In the meantime, mix the cabbage, vinegar, sugar, celery seeds and a few salt and pepper in a bowl and toss to coat. Let stand, tossing incessantly, till the cabbage wilts, about 20 minutes.
To serve:
Serve the pulled pork on Hawaiian buns topped with slaw.
