Pulled pork is one of my favorite things to make on the smoker. I love the simplicity, deep flavor, and versatility it offers. To keep things interesting, I developed this Hawaiian pulled pork variation that brightens the traditional profile with pineapple and a creamy cheese sauce. The result is tender, mildly sweet pulled pork that works great on sandwiches, plates, or as a party platter.
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Hawaiian Pulled Pork
I love pulled pork, and I love pineapple, so combining the two just seems natural. Compared to more traditional pulled pork preparations, this Hawaiian version finishes with a milder, fruit-forward note thanks to the pineapple juice used during the cook and in the foil phase. The approach keeps the meat juicy while adding a subtle sweetness that pairs particularly well with tangy coleslaw, pickles, or a smoky barbecue sauce.
Smoking pulled pork can take a long time, but patience rewards you with a fall-apart texture and deep smoke flavor. For a classic sandwich I prefer a sturdy roll—Kaiser rolls are a top choice—but this pork is equally good over rice, in tacos, or served on a platter with roasted vegetables. The balance of sweet pineapple and savory rub gives the meat flexibility across many cuisines and side pairings.
The second key element to an exceptional pulled pork sandwich is contrast: crunch and acid to cut through the richness. A good coleslaw adds texture and brightness; I often make a quick slaw using a mayonnaise-based white sauce combined with shredded cabbage or a broccoli slaw mix, then chill it for a few hours so the flavors meld. If you prefer less mayo, sliced dill pickles deliver a bright, briny bite that complements the pork beautifully.
To finish the sandwich the way I like, add two more components: a flavorful barbecue sauce and a homemade cheese sauce. The cheese sauce is easy to prepare and brings a creamy, indulgent element that turns a good sandwich into something memorable.
Homemade Cheese Sauce for Pulled Pork
This cheese sauce is quick, requires few ingredients, and adds a rich finishing touch. Use freshly shredded cheese from a block for the creamiest result—the pre-shredded bags often contain anti-clumping agents that prevent smooth melting.
- Flour
- Butter
- Milk
- Your favorite BBQ rub
- Shredded cheese (freshly shredded)
Start by melting 1 tablespoon of butter in a small saucepan over medium heat. Stir in 1 tablespoon of flour to create a roux and cook briefly to remove raw flour taste. Gradually whisk in 3/4 cup whole milk until smooth. Stir in 1 tablespoon of your favorite BBQ rub to add savory, smoky undertones.
Begin adding shredded cheese by the handful, stirring after each addition until the sauce reaches your preferred consistency. For a looser pourable sauce, stop after three small handfuls; for a thicker, clingier sauce, add a fourth handful. Taste and adjust seasoning as needed. Make the cheese sauce just before serving so it stays warm and glossy.
Sides for Hawaiian Pulled Pork
We served this Hawaiian pulled pork with roasted carrots and beets, which mirror the pork’s mild sweetness while adding color and texture. Sliced fresh pineapple or grilled pineapple rings make an excellent accompaniment and reinforce the tropical note. Other great side options include coleslaw, pickles, baked beans, or a crisp green salad to balance the richness.
When cooking pulled pork on the smoker it’s essential to bring the pork shoulder up to the proper internal temperature before pulling. Aim for a final internal temperature around 200–203°F to ensure the connective tissue has broken down and the meat is easy to shred. During the cook, the shoulder will often stall around 150°F and may remain in the 150–160°F range for several hours; this is normal. Use a reliable instant-read thermometer to monitor progress so you can confidently remove and rest the meat at the right time.
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Hawaiian Pulled Pork
Ingredients
Cheese Sauce
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup milk
- 1 tbsp BBQ rub
- 2 cups shredded cheese
Hawaiian Pulled Pork
- 1 Pork Shoulder 6-7 lbs
- 1 tbsp olive oil
- 3 tbsp BBQ rub Traeger Pork and Poultry rub or similar
- 24 ounces pineapple juice
Instructions
Cheese Sauce
- Melt butter and combine with flour in a small saucepan to form a roux.
- Add milk gradually and whisk until smooth.
- Mix in the BBQ rub, then add shredded cheese a handful at a time until the sauce reaches the desired consistency.
Pulled Pork
- Rub olive oil all over the pork shoulder to help the dry rub adhere.
- Apply the BBQ rub liberally, making sure to cover all surfaces and work it into crevices.
- Place the pork shoulder on your smoker set to 225°F and smoke until it develops a nice bark and reaches 160°F internal temperature.
- After about three hours, begin spritzing the shoulder every hour with a mixture of 1 cup pineapple juice combined with 1/2 tablespoon of BBQ rub to maintain moisture and build flavor.
- When the internal temperature reaches 160°F, remove the shoulder and wrap it tightly in a double layer of foil. Before sealing, add 1/2 cup pineapple juice inside the foil to steam and tenderize the meat.
- Return the wrapped shoulder to the smoker and continue cooking until the internal temperature reaches about 203°F. Once at temperature, remove the pork and place it in a cooler wrapped in towels to rest.
- Let the pork rest for at least 90 minutes in the cooler. After resting, shred the meat and mix with any reserved juices before serving.
Tips, Storage, and Reheating
Allowing the pork to rest wrapped for at least an hour preserves moisture and helps the meat reabsorb juices. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in portioned bags for up to 3 months. Reheat gently: warm in a covered pan with a splash of pineapple juice or broth over low heat, or reheat in the oven wrapped in foil to retain moisture. If reheating from frozen, thaw in the refrigerator overnight before warming through.
This Hawaiian pulled pork strikes a balance between classic smoke and tropical sweetness. It’s forgiving to make, pairs with many sides, and scales well for gatherings—perfect for feeding a crowd or enjoying leftovers for several meals.