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Hawaiian IPA Pineapple Pulled Pork Sliders

 Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

 I finally made friends with my slow cooker again. It took awhile, we haven’t been on speaking terms since that guy ruined several attempts at vegetarian chili earlier in the year. But he likes meat, that slow cooker, and so do I. I think this is the common ground that we’ll share. Slow and low is the best way to cook pork shoulder, making it a perfect slow cooker job. Although I loved the way this turned out, I do still vastly prefer my Le Creuset Dutch Oven, although that guy is much higher maintenance, he can’t be left alone like Slow Cooker can.

Speaking of IPA’s, I’ve been on the hunt for Schlafly’s American IPA, out of Missouri. I’m incredibly fortunate to live on the West Coat of these United States, a hot bed of fantastic IPA’s. I really don’t ever need to wander far to find incredible beer, but sometimes I just want to see what the rest of the USA has to offer. I’ve heard great things about this special release IPA and I want to get one in my pint glasses. If you can sneak me one, let me know, I’ll be forever grateful.

Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

Hawaiian IPA Pulled Pork Sliders


  • 4 cloves of garlic rough chopped
  • ¼ cup low sodium soy sauce
  • 2 tbs Worcestershire sauce
  • 1/4 cup tomato paste
  • 2 tsp sriracha
  • 2 tbs brown sugar
  • 2 cup chopped pineapple
  • 3.5 lb pork shoulder
  • salt and pepper
  • 12 ounces IPA
  • 24 Hawaiian rolls split

Yield: 24 sliders


  • In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
  • Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
  • Pour the pineapple mixture and the IPA beer over the pork.
  • Cook on low for 8 hours.
  • Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
  • Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.

Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

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Cassie | Bake Your Day April 2, 2013 um 5:58 am

I haven’t tried the American IPA yet and we live 2 hours from where it is brewed. I’ll try to get my hands on some for you. I love this pulled pork. I do love to do pulled pork in the slow cooker but always use beer for it!


Jackie April 2, 2013 um 8:58 am

If you try it, let me know how it is! Have you visited the brewery yet? The don’t distribute to the West Coast yet, but I hear they make great beer.


Bev @ Bev Cooks April 2, 2013 um 6:30 am

Oh my serious stars. Me wants.


claire @ the realistic nutritionist April 2, 2013 um 7:23 am

How did he ruin your chili? What a jerk. Love these sliders.


Jackie April 2, 2013 um 8:59 am

All of the flavors were just super muddy, nothing was distinct. He was banished to the garage after that.


Sean April 2, 2013 um 10:19 am

I’ve been to the bottle works and tap room and think you might like their restaurant more than the beer, which does a great job working with local farmers. Don’t get me wrong they make very good, clean, approachable beer but nothing really innovative. I can even pick up a twelve pack at my local Walmart. I’m guessing you would find the bitterness to be much lower in comparison to west coast IPAs. When I was on their tour the guide told me that American Brewers could not make IPAs because we were not in India which I’m guessing is why they call it an American IPA. St. Louis is definitely going through a beer renaissance, like so many other places in the US/World, so if you ever make it out to Schlafly’s I would also recommend checking out the Urban Chestnut Brewing Company (my current favorite when I’m in St. Louis).

Thanks for all the great recipes, my homebrew club has really enjoyed everything I’ve made so far.


Jackie April 2, 2013 um 10:37 am

They sell craft beer at Walmart? I can’t say I’ve been in a Walmart in years, but that’s pretty impressive. Actually, the IPA originated in England, not India. It was exported to India, which is why it’s called the Indian Pale Ale. Some people say the higher hops/alcohol was so that the beer could make the journey from England to India without spoiling, but other people say that is just a Beer Urban Legend, that brewers just believed high hops to be better in warms climates. No one knows for sure. But "IPA" doesn’t need a regional designation to be an IPA, it’s a style name, it’s not like the way Champagne can only be made in Champagne France or else it’s just sparkling wine. American IPA just notes more hops, like an American Porter is a higher hop porter.


Sean April 2, 2013 um 11:51 am

I recently read Mitch Steele’s book on IPA and could not agree with you more, which is why I left the tour a bit confused. If I remember correctly the guide was a volunteer and might have just misunderstood the breweries official philosophy. I just found it interesting because Schlafly sells an American IPA and an American PA (APA).


AmandaK April 2, 2013 um 2:33 pm

Sounds like a volunteer, as I have been on Schlafly’s tour quite a few times and it is usually much better than what you describe. I know the brewers feel quite differently. They have quite a few IPAs, the AIPA (my favorite), the TIPA (Tazmanian hops), the XIPA (export) and many others. All of them are excellent. Also, you should know that Schlafly does do some more interesting beers, a new sour barrel program runs in the same building as their bourbon barrel aging program. Sadly, most of the REALLY EXCELLENT beers are brewer one offs only had at the Tap Room.


Jackie April 2, 2013 um 3:14 pm

Isn’t that always the way? Which makes brewery tours so awesome, you get to sample the really good stuff!

Bree {Skinny Mommy} April 2, 2013 um 1:56 pm

Ha ha! Love easy dishes like this. I always add beer to my pulled pork too. Right now I am kind of obsessed with New Glarus Red Fox!


ashley – baker by nature April 2, 2013 um 3:50 pm

I haven’t used my slow cooker in a while myself… what better way to welcome it back than with pork sliders?!


David Sorenson April 2, 2013 um 4:25 pm

Good timing. I’ve got a growler of IPA in my fridge that’s sitting sadly whilst I sample several small stouts. To be correct, they’re actually porters I brewed up with varying ingredients in the secondary, but I wanted to keep the alliteration.

I also bought a pork shoulder this week and was pondering what to do with it. Now I know. This is why I love this site.


Megan {Country Cleaver} April 2, 2013 um 9:45 pm

These are the last thing I need to be staring at when my tummy is grumbling and yelling at me. It’s yelling that it needs these – and I couldn’t agree more!


wilma miller April 2, 2013 um 10:01 pm

Can not wait to make this!


Laura April 3, 2013 um 3:54 am

Hath Hell frozen over? Cooking with IPA? These sound fan – love the addition of the pineapple and Sriracha.

Just started distributing Schalfly here in MD and have been keeping my eyes peeled for it myself. Will pick you up some if I come across. We totally need to start a beer exchange anyways, homeslice!


Kiersten @ Oh My Veggies April 3, 2013 um 10:17 am

I’m glad you broke out the slow cooker again! See, it’s good for some things. 🙂


addie | culicurious April 3, 2013 um 12:43 pm

Hey Jackie, I’m going to Missouri for 4th of July weekend. Do you know if the IPA will still be available at that time? Happy to pick some up! 🙂


Challen April 30, 2013 um 8:26 am

This recipe was so good!!!! I made this last week and used one of my home brew ipas and we ate it every night from sliders to tacos to burritos. Thanks again for the great recipe!


Jackie April 30, 2013 um 8:42 am

Awesome! I’m so glad you liked it!


Bill Davis May 10, 2013 um 8:24 am


As a homebrewer and a want-to-be chef, I have to say this is one of the best sites I have come across. What a way to bring to life the complexities of both beer and food, and to combine them in a new and vibrant collaboration for the senses. So firstly, THANK YOU, for creating the site. Secondly, I notice many of your recipes call for soy sauce, or low-sodium soy sauce. Have you ever tried Bragg’s Amino Acids in place of soy sauce? I used it as one of my healthier choices while I did my short one-year stint as a vegetarian (bacon called me home). It is one of the items I carried back with me to the land of the meat eaters. I find it to actually be a bit more powerful than traditional soy, but it is much healthier for you. Give it a shot and let me know what you think. Again, thanks for creating a habitat for beer-snobs and foodies alike!


Dawn May 28, 2013 um 8:53 pm

I was super excited to try this because I had a similar sandwich while in Hawaii for a conference and I still dream about it. That sandwich also has blue cheese which I’ll have to try next time we make it. It was super easy and made our apartment smell delicious for days. Thank you for yet another amazing recipe! I can’t wait to check out your cookbook! Will it be available on Amazon or just certain stores???


Jackie May 28, 2013 um 9:12 pm

Thank you so much Dawn, I’m so glad you liked it!
The book will be on Amazon, Barnes and Noble and some breweries as well 🙂


Dawn July 18, 2013 um 12:05 pm

I just wanted to say that I just pre-ordered the book and I’m super excited!

Also, I have plans to make this pulled pork again when all my fellow grad student friends get back for the new semester. After I described it in detail they’re all demanding it ASAP. 🙂


Jackie July 18, 2013 um 12:45 pm

Thank you so much Dawn!


Karena July 15, 2013 um 10:07 pm

OMG. I made something similar this winter…pulled pork that cooked for a long long time in Lagunitas Sucks (my fave holiday brew). It smelled AMAZING as it cooked. I love the use of hawaiian rolls here! Kinda perfect for pulled pork 🙂


Heather February 18, 2016 um 4:06 pm

Thoughts on using Ballast Point’s Pineapple Sculpin in this?


Jackie February 18, 2016 um 4:38 pm

Sounds perfect! The pineapple flavors will get lost in each other, but it’s still a great pairing as well.


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