Pulled Pork & Pork Belly Recipe

Prepare and brine the pork

Pat the pork shoulder and pork belly pieces dry. Rub the pork shoulder and pork belly evenly with the Hawaiian sea salt (reserve about 1/2 tablespoon of salt for later). Sprinkle the minced garlic over the meat and drizzle the liquid smoke over the shoulder and belly pieces, rubbing to evenly coat. Let the seasoned meat rest at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours to let flavors penetrate.

Slow cook (oven or slow cooker)

Preheat oven to 300°F (150°C) if using the oven method. Place the pork shoulder in a large Dutch oven or roasting pan fat-side up. Nestle the pork belly pieces around and on top of the shoulder. Add 1 cup of water or low-sodium chicken broth to the bottom of the pot (this keeps the meat moist and will become flavorful braising liquid). Cover tightly with a lid or foil. For oven: roast for 3.5–4 hours until the shoulder reaches fork-tender and an internal temperature around 195–205°F and the pork belly is very tender. For slow cooker: place meat in slow cooker, cover, and cook on low for 8–9 hours or high for 4–5 hours until fork-tender.

Finish and shred

Once tender, remove the pot from oven or lift the pork from the slow cooker — reserve 1/2–1 cup of braising liquid and any crisped fat. Using two forks (or gloved hands), shred the pork shoulder and pork belly pieces together in the pot or on a cutting board. Mix in some of the reserved braising liquid (start with 1/4 cup and add as needed) to moisten the meat. Taste and adjust seasoning with the reserved 1/2 tablespoon salt and a pinch of black pepper if needed. If desired, spread the shredded mixture on a rimmed baking sheet and briefly broil (2–4 minutes) to get some crisp edges, watching closely to avoid burning.

Combine the diced pineapple, red onion, cilantro, and minced jalapeño in a bowl. Add lime juice, olive oil, salt, and black pepper. Gently toss to combine. Taste and adjust acidity or salt. Let the salsa rest for at least 15 minutes for flavors to meld; refrigerate if preparing ahead.

Warm rolls or tortillas. Pile a generous portion of pulled pork and pork belly onto each roll or tortilla. Top with pineapple salsa and a spoonful of pickled red cabbage or quick slaw if using. Serve with lime wedges on the side for additional brightness.

Storage: Refrigerate leftover pulled pork in an airtight container for up to 4 days; reheat gently with a splash of reserved braising liquid. Salsa keeps refrigerated for up to 2 days best.