Hawaiian Pulled Pork Rice Bowls with Pineapple Salsa

These rice bowls are topped with Hawaiian hoisin pulled pork, a quick pineapple salsa, and lots of cilantro and scallions! A super flavorful, summery meal!

Course Main Course
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Author Molly | Spices in My DNA


For the pork

  • 1/3 cup hoisin
  • 1/3 cup ketchup
  • 1 1/2 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1 1/2 - 2 pounds boneless pork loin roast (mine was about 1.75 lbs.)
  • 1 tablespoon olive oil
  • salt and pepper

For the rice

  • 1 tablespoon coconut oil
  • 1 1/2 cups brown rice (or rice of your choice)
  • 3 cups water

For the salsa

  • 2 cups diced pineapple
  • 3/4 cup diced red onion
  • 2 tablespoons chopped cilantro
  • juice of ½ a lime
  • pinch of salt

For the bowls

  • 2 scallions, thinly sliced
  • extra chopped cilantro
  • extra sauce from the pork for drizzling


  1. In a medium bowl, whisk together the hoisin, ketchup, honey, apple cider vinegar, soy sauce, garlic, and onion powder until combined. Set aside.

  2. Season the pork with freshly cracked pepper on all sides. Heat a large skillet to medium/high heat and add the olive oil. Add the pork and cook for 3-4 minutes on each side until golden brown.

  3. Place pork in your slow cooker and pour the sauce over the pork. Cover and cook on low for 8-10 hours, or on high for 4-5.

  4. To make the rice, heat a saucepan over medium heat and add the coconut oil. Once melted, add the rice and stir to coat. Toast the rice in the coconut oil for a few minutes, stirring frequently. Add the water and cover. Cook for 35 minutes or so, or until all liquid is absorbed. The timing will vary depending on the brand and type of rice you use.

  5. To make the salsa, combine the pineapple, red onion, cilantro, lime juice, and salt in a medium bowl. Stir and taste to season with additional salt if desired.

  6. Once pork is finished, remove from the slow cooker and shred with two forks. Add 1 cup of the sauce from the slow cooker back into the pork and toss to combine. If you like your pork super sauce, feel free to add more! Or just put all the pork back into the slow cooker to soak up the sauce. It's up to you!

  7. To serve, portion the rice into bowls and top with the pork and pineapple salsa. Garnish with an extra drizzle of the sauce from the slow cooker, the chopped scallions, and extra cilantro if desired!