Ingredients

Pulled Pork:

• 3 lbs pork shoulder
• A 20 oz can crushed pineapple
• An 8 oz bottle of Elda’s Kitchen Honey Ginger & Soy Cooking and Grilling Sauce
• 1 sweet onion, chopped
• 2 cloves garlic, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Reduction Sauce:

• 1 1/2 to 2 cups strained drippings from slow cooker
• 1/2 an 8 oz bottle of Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce

Coleslaw:

• 1/4 cup  red onion, chopped
• 1/4 cup rice wine vinegar 
• An 8 oz can crushed pineapple
• 1 bag cabbage with carrots, shredded
• 2 tbsp Elda’s Kitchen Honey Ginger & Soy sauce
• 1/8 tsp salt
• 1 to 2 packages sweet Hawaiian rolls or slider buns, cut in half

Directions

In a small bowl, mix together crushed pineapple, onion, garlic, salt, pepper and one bottle of Elda’s Kitchen Honey Ginger & Soy Sauce.  Place the pork shoulder in a slow cooker and pour the mixed sauce over it, then cover.  Cook for 6 hours on low setting or until cooked through and tender.  Remove pork from slow cooker and shred.  Strain fat from the drippings.

Pour 1 1/2 to 2 cups of measured drippings into a large frying pan.  Add 1/2 bottle of Elda’s Kitchen Honey Ginger & Soy Sauce.  Stir on high until mixture reduces to a thick sauce.  Remove from heat.  Add shredded pork to the sauce.  Mix well.  

To make the coleslaw dressing, add red onion, pineapple, rice wine vinegar, salt, and 2 tbsp Elda’s Kitchen Honey Ginger & Soy Sauce to a large bowl and stir well.  Add cabbage and coat in the dressing.

Place bottom half of bun on a serving plate.  Add the pork, coleslaw, and the top of the bun, and enjoy!