Pulled pork is one of my favorite things to make on the smoker. I love the simplicity, deep smoky flavor, and the versatility. To mix things up I developed this Hawaiian pulled pork recipe—combining tender smoked pork with pineapple for a bright, balanced finish.
Hawaiian Pulled Pork
I love pulled pork and I love pineapple, so combining the two just makes sense. This version is milder in flavor than some traditional pulled pork recipes, with the pineapple juice lending a subtle sweetness and tenderizing the meat. I plan to make this Hawaiian pulled pork again and again.
One of the things I love most about smoked pulled pork is how many ways you can serve it. My personal favorite is on a sturdy roll—Kaiser rolls work great. For texture and tang I like a creamy coleslaw made with Alabama white sauce mixed into broccoli slaw and chilled for a few hours. If you don’t have coleslaw on hand, dill pickle slices add a bright contrast that complements the pork.
After piling the Hawaiian pulled pork and coleslaw or pickles on the roll, two finishing components really lift the sandwich: a good barbecue sauce and a homemade cheese sauce. The cheese sauce is quick to make and pairs surprisingly well with the sweet pineapple notes.
Homemade Cheese Sauce for Pulled Pork
This cheese sauce is easy and made with simple pantry ingredients:
- Flour
- Butter
- Milk
- BBQ rub (or your preferred seasoning)
- Shredded cheese
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add 1 tablespoon of flour and whisk to form a smooth roux, cooking briefly to remove the raw flour taste. Gradually whisk in 3/4 cup whole milk until the mixture is smooth.
Add 1 tablespoon of your favorite BBQ rub and stir. Begin adding shredded cheese a small handful at a time, stirring after each addition until it melts and the sauce reaches the consistency you prefer. For a slightly thinner sauce use three handfuls of cheese; for thicker, add a fourth handful. For the creamiest result shred cheese from a block rather than using pre-shredded packaged cheese.
This sauce only takes a few minutes to make. Make it just before serving so it stays warm and silky for drizzling over the sandwiches.
Sides for Hawaiian Pulled Pork
We served the pork with roasted carrots and beets. Fresh sliced pineapple also complements the sandwiches and reinforces the Hawaiian idea. This combination of savory smoked pork, sweet pineapple, crunchy coleslaw, and rich cheese sauce makes for a memorable meal.
A quick tip when smoking pulled pork: cook the pork shoulder to a final internal temperature of roughly 200–205°F before pulling. This can take many hours at a low smoker temperature and the shoulder will often stall around 150–160°F for a long period. Be patient. When the shoulder reaches about 160°F, you can wrap it tightly in foil with a splash of pineapple juice to help it power through the stall. Continue cooking until it hits 203–205°F, then let it rest for at least 90 minutes wrapped in towels in a cooler before shredding.
Hawaiian Pulled Pork – Recipe
Ingredients
Cheese Sauce
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup milk
- 1 tbsp BBQ rub
- 2 cups shredded cheese (preferably freshly shredded)
Hawaiian Pulled Pork
- 1 pork shoulder (6–7 lbs)
- 1 tbsp olive oil
- 3 tbsp BBQ rub (Traeger Pork & Poultry rub or similar)
- 24 ounces pineapple juice
Instructions
Cheese Sauce
- Melt butter in a small saucepan and whisk in the flour to form a roux.
- Slowly add milk while whisking to create a smooth sauce.
- Stir in the BBQ rub.
- Add shredded cheese a handful at a time until the sauce reaches the desired consistency.
Pulled Pork
- Rub the pork shoulder all over with olive oil.
- Generously apply the BBQ rub, working it into all surfaces and crevices.
- Place the pork on the smoker set to 225°F.
- After 3 hours, spritz the pork with a mixture of 1 cup pineapple juice and 1/2 tablespoon BBQ rub. Repeat every hour.
- When the internal temperature reaches about 160°F, remove the pork and wrap it tightly in double-layer foil with 1/2 cup pineapple juice added before sealing.
- Return to the smoker and continue cooking until the internal temperature reaches about 203°F.
- Remove the pork and let it rest, wrapped in towels in a cooler, for at least 90 minutes before shredding.
Serve the shredded pork on a roll with coleslaw or pickles, drizzle with barbecue sauce and the warm cheese sauce, and add fresh pineapple or roasted vegetables on the side. Enjoy!