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!