Rich pineapple flavors create a sweet and savory slow-cooked sandwich featuring Hy-Vee Midwest pork.

Hawaiian Pulled Pork Sandwiches

Drain pineapple, reserving 3/4 cup juice. Reserve slices for serving. Combine pineapple juice and teriyaki marinade and sauce in a 4-quart slow cooker. Add pork shoulder; toss to coat. Cover and cook on LOW for 6 to 8 hours or until pork is very tender.

Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm. 

For slaw, combine mayonnaise, vinegar, sugar, and salt in a medium bowl. Add cabbage and jalapeño; toss to coat. 

To serve, remove pork from slow cooker using a slotted spoon; serve pork buns with reserved pineapple slices and cabbage slaw. 