Remove pork mixture from freezer and thaw in refrigerator for 24 to 48 hours.
This Hawaiian pulled pork is healthier and uses less sugar—make it a full meal with steamed veggies or sweet potatoes fries.
Like this recipe? Our Hy-Vee Dietitians now offer monthly Freezer Meal Prep Virtual Workshops.
Servings and Ingredients
|2 lbs. pork tenderloin|
|¼ c. Bragg's coconut aminos|
|2 tbsp. packed Hy-Vee brown sugar|
|1 tsp. minced garlic|
|1 tbsp. Hy-Vee sriracha sauce|
|1 tsp. minced ginger|
|1 tsp. sesame oil|
|2 c. 100% pineapple juice|
|1 package(s) Hy-Vee bakery wheat buns|
|Shredded cabbage, for garnish, if desired|
|Hy-Vee Short Cuts cored pineapple, sliced into 1-inch rings|
Things To Grab
- Large freezer resealable plastic bag
- Slow cooker
- Slotted spoon
Freezer prep: Add pork tenderloin, coconut aminos, brown sugar, garlic, sriracha sauce, ginger, sesame oil, and pineapple juice to a large freezer resealable plastic bag. Freeze.
Add all ingredients except buns to slow cooker. Cook on LOW for 8 hours or HIGH for 4-5 hours, or until the pork reaches an internal temperature of 145 degrees.
Remove the pork from slow cooker and carefully trim any fat. Reserve ½ cup of the cooking juices; discard remaining juices. Shred pork and return to slow cooker. Add the reserved cooking juices.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 75mg
- Sodium: 460mg
- Total Carbohydrates: 35g
- Protein: 28g