Hawaiian BBQ Pulled Pork Meal Prep

Hawaiian BBQ Pulled Pork Meal Prep

Tender slow-cooked pork glazed with sweet-tangy BBQ sauce and pineapple, portioned for easy weekday lunches.

Total 6 hr 35 min Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Red meat

This meal prep dish layers fall-apart pork shoulder with a pineapple-infused BBQ sauce over rice and a quick slaw. It reheats well, making it a reliable option for packed lunches or busy weeknight dinners. The sweet, smoky flavors hold up over several days in the fridge.

Ingredients

  • 2 pounds boneless pork shoulder, trimmed and cut into large chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup BBQ sauce
  • 1 cup pineapple chunks, fresh or canned, drained
  • 1/4 cup pineapple juice
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups cooked white rice
  • 2 cups coleslaw mix (shredded cabbage and carrot)
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped fresh cilantro

Method

  1. Season the pork chunks on all sides with salt and pepper.

  2. Place the pork in a slow cooker. Add the BBQ sauce, pineapple chunks, pineapple juice, soy sauce, garlic, and ginger, and stir to coat the pork evenly.

  3. Cover and cook on low until the pork is fork-tender and shreds easily, about 6 hours.

  4. Transfer the pork to a cutting board or large bowl and shred it with two forks, discarding any excess fat.

  5. Return the shredded pork to the slow cooker and stir it into the sauce to coat.

  6. Divide the cooked rice evenly among four meal prep containers.

  7. Top the rice with the shredded pork and sauce, then add a portion of coleslaw mix to each container.

  8. Garnish each container with chopped green onion and cilantro before sealing and refrigerating.

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    Hawaiian BBQ Pulled Pork Meal Prep

    This meal prep dish layers fall-apart pork shoulder with a pineapple-infused BBQ sauce over rice and a quick slaw. It reheats well, making it a reliable option for packed lunches or busy weeknight dinners. The sweet, smoky flavors hold up over several days in the fridge.

    6 hr 35 min 4 servings 520 cal

    Ingredients

    • 2 pounds boneless pork shoulder, trimmed and cut into large chunks
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup BBQ sauce
    • 1 cup pineapple chunks, fresh or canned, drained
    • 1/4 cup pineapple juice
    • 2 tablespoons soy sauce
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 2 cups cooked white rice
    • 2 cups coleslaw mix (shredded cabbage and carrot)
    • 2 tablespoons chopped green onion
    • 2 tablespoons chopped fresh cilantro

    Method

    1. 1

      Season the pork chunks on all sides with salt and pepper.

    2. 2

      Place the pork in a slow cooker. Add the BBQ sauce, pineapple chunks, pineapple juice, soy sauce, garlic, and ginger, and stir to coat the pork evenly.

    3. 3

      Cover and cook on low until the pork is fork-tender and shreds easily, about 6 hours.

    4. 4

      Transfer the pork to a cutting board or large bowl and shred it with two forks, discarding any excess fat.

    5. 5

      Return the shredded pork to the slow cooker and stir it into the sauce to coat.

    6. 6

      Divide the cooked rice evenly among four meal prep containers.

    7. 7

      Top the rice with the shredded pork and sauce, then add a portion of coleslaw mix to each container.

    8. 8

      Garnish each container with chopped green onion and cilantro before sealing and refrigerating.