Hawaiian-Style Slow-Cooked Pulled Pork

Say “aloha” to this Hawaiian-style pulled pork recipe. Smoky and succulent, it can be served over rice, added to soup, or used as a high-protein addition to scrambled eggs for breakfast.

Serves 16 (1 serving = 4 ounces)


4 pounds pork roast

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons liquid smoke

Optional garnish: (pickled red onions or radishes) 1 red onion or 4 radishes,  1/3 cup white vinegar and 1/4 teaspoon of sugar


Combine black pepper, paprika,
and onion and garlic powder in a
small bowl.

Rub the seasoning blend on all sides of the pork. Place pork into a slow cooker or a crock-pot. Sprinkle with liquid smoke.

Add enough water to the slow cooker or crock-pot to measure 1/4–1/2″ deep. Cook on high for 4–5 hours.

Remove pork from cooking liquid and shred meat using two forks.

Optional: Garnish with sliced pickled red onions or radishes.

Tip: For quick pickled red onions or radishes, marinate one sliced red onion or 4 sliced radishes in a 1/3 cup of white vinegar and a 1/4 teaspoon of sugar for 1 hour. Drain and use as a garnish.

Note: Shredded or pulled pork can be used in a variety of ways. Serve it over rice, add it to soup, or create a high-protein breakfast by adding it to scrambled eggs.

Calories 285
Total Fat: 21g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 83mg
Sodium: 54mg
Carbohydrates: 1g
Protein: 20g
Phosphorus: 230mg
Potassium: 380mg
Dietary Fiber: 0g
Calcium: 9mg

Published with permission from Fresenius Kidney Care
Contributed by: Lori Fijiura, Aiea, Hawaii.

Web ID 8068