In a small bowl, combine the soy sauce, pineapple juice, vinegar, brown sugar, garlic and ginger.
Place the pork into the slow cooker and coat with salt and pepper. You can also pierce the pork a few times with a knife to allow the sauce to penetrate into the pork while it cooks. Pour the soy sauce mixture over top, cover and set to low heat.
Cook for 7 hours then remove any bones and gently pull apart the pork into large chunks so it can cook for another 30 minutes to an hour in the sauce.
Once it’s finished cooking and pull-apart tender, use 2 forks to finish shredding the pork
I like crispy pulled pork, so once the pork is done cooking I will add a drizzle of avocado oil to a hot pan then add in the pork, in batches, to prevent overcrowding the pan (the less meat on the pan, the easier it will be to crisp up!). Let it cook, undisturbed, for 1-2 minutes then give it a toss, letting it sit on the hot pan for 30 seconds at a time without moving it until it becomes nice and crispy. Season to taste and option to add a splash of soyaki, soy sauce or teriyaki sauce to amp up the flavor! Alternatively, you can lay out the pork on a baking sheet and broil for 3-4 minutes until the pork becomes dark brown and crispy
For sandwiches, toast your Hawaiian buns by adding a thin layer of mayo inside and cooking in a hot pan for about 2 minutes or until golden brown. Assemble your sandwich by adding a scoop of coleslaw (recipe below), pickled onions, and pulled pork. Then get ready to devour!
For the coleslaw, combine the Greek yogurt, vinegar, olive oil, mustard, honey, salt and pepper in a large bowl. Once fully combined and smooth, add the coleslaw mix to the bowl and toss to coat. If making ahead of time, I recommend separating the coleslaw mix from the dressing until the last minute to prevent it from getting soggy. It won’t last longer than 3 hours in the fridge once combined.
