Katie Lee Biegel's Slow-Cooker Hawaiian Pulled Pork Sandwiches | The Kitchen

Katie's Slow-Cooker Hawaiian Pulled Pork Sandwiches are a tropical bite with a perfect pairing of pork and pineapple, inspired by a traditional pork roast in Hawaii. #FoodNetwork #TheKitchen #KatieLee #HawaiianPulledPork Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/49kxyjt Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Cooker Hawaiian Pulled Pork Sandwiches RECIPE COURTESY OF KATIE LEE Level: Easy Total: 9 hr 15 min Active: 15 min Yield: 10 servings Ingredients Hawaiian Pulled Pork: 1 tablespoon onion powder 2 teaspoons kosher salt 1 1/2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 5 pounds boneless pork butt or shoulder One 8-ounce can crushed pineapple 1/2 cup hoisin sauce 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar Hawaiian buns, for serving Slaw: 4 cups thinly shredded savoy cabbage 1/4 cup rice wine vinegar 2 teaspoons sugar 1 teaspoon celery seeds Kosher salt and freshly ground black pepper Directions For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours. Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour. For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes. Serve the pulled pork on Hawaiian buns topped with slaw. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork Katie Lee Biegel's Slow-Cooker Hawaiian Pulled Pork Sandwiches | The Kitchen | Food Network https://youtu.be/VoKkTfc_jkg