Pulled Pork Sandwiches with Pineapple Slaw

My husband and I traveled to Hawaii for our honeymoon and it’s a trip I’ll never forget. We began our vacation in Kauai and ended it in Maui, and both islands were so full of beauty. The lush mountains, sandy beaches and winding roads made it the perfect paradise. We had such an amazing time exploring, adventuring and eating some of the best food. We’re hoping to make it back some day, maybe even with the kiddos to revisit one of the most beautiful places we both have ever been.


Throughout our time in Kauai and Maui, there were multiple moments we discussed dropping everything at home to live on one of the islands. Most of the time it was a joke, but we were so sad to leave!!


I still remember one of my favorite meals on the trip. It was super quick and simple, but so memorable because all of the flavors melded so well together. It was a BBQ pork and pineapple pizza topped with sliced jalapenos. We devoured it and the flavor was so perfect I’m still dreaming about it four and a half years later. Looking back, I’m so upset we ate it on our last day – think about how many BBQ pizzas we could have had if we would have found this place on the first day?!


This past weekend, I made some pulled pork in the Crock Pot and decided to make a pineapple slaw to go on top in honor of that incredible Hawaiian za we had years ago. I love the slaw on the pulled pork because it’s such a nice contrast and adds a little crunch to the sandwich.


If you end up making this sandwich, don’t forget to tag your photos with #marinamakeseats!

Pulled Pork Sandwiches with Pineapple Slaw


  • 2-3 pounds of pork roast (shoulder or butt)
  • 12 oz of BBQ sauce
  • 1 cup of red cabbage, thinly sliced
  • 1 cup of crushed pineapple
  • 1 tablespoon of apple cider vinegar
  • Juice of one lime
  • Half of a jalapeno, sliced (remove seeds if you don’t like spice)
  • 4 brioche buns


Place pork roast in a crock pot and cover with BBQ sauce. Cook on low for seven to eight hours. After seven hours, pull the pork roast apart using tongs or a fork. Let it cook for an additional 30 minutes to an hour. Remove the fat when ready to serve.

While the pork roast is cooking, make the pineapple slaw by combining the red cabbage, crushed pineapple, apple cider vinegar, lime juice and jalapeno slices. Let the pineapple slaw sit for an hour or two in the fridge.

To assemble the sandwich, add pulled pork to the bottom of a brioche bun and top with slaw.

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