Pineapple Pork Slow Cooker: Get ready to transform your kitchen into a tropical paradise with this incredibly easy and flavorful recipe! Imagine tender, juicy pork infused with the sweet and tangy goodness of pineapple, all cooked to perfection in your slow cooker. This isn’t just dinner; it’s a culinary escape that requires minimal effort and delivers maximum taste.
The combination of pork and pineapple has a rich history, particularly in Polynesian and Asian cuisines, where the sweetness of fruit beautifully complements savory meats. This dish draws inspiration from those traditions, offering a delightful fusion of flavors that’s both comforting and exciting. Think of it as a modern take on a classic pairing, simplified for today’s busy lifestyles.
What makes this pineapple pork slow cooker recipe so irresistible? It’s the perfect balance of sweet, savory, and slightly tangy notes. The pork becomes incredibly tender as it slow cooks, absorbing all the delicious flavors of the pineapple, soy sauce, and other seasonings. People love it because it’s incredibly versatile serve it over rice, in tacos, or even on Hawaiian rolls for sliders. Plus, the slow cooker does all the work, leaving you free to enjoy your day. It’s a guaranteed crowd-pleaser that’s both delicious and convenient!
Ingredients:
- For the Pork:
- 2-3 pound pork shoulder roast (Boston butt), excess fat trimmed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- For the Sauce:
- 1 (20 ounce) can pineapple chunks, undrained
- 1/2 cup brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- For Serving (Optional):
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Preparing the Pork:
- Prepare the Pork Roast: Trim any excess fat from the pork shoulder roast. Pat the roast dry with paper towels. This helps it brown better.
- Season the Pork: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pork roast, ensuring it’s evenly coated. Don’t be shy with the seasoning!
- Sear the Pork (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned. This step adds a lot of flavor and helps to create a nice crust. It usually takes about 3-4 minutes per side. If your slow cooker is sear-able, you can do this step directly in the slow cooker pot.
Making the Pineapple Sauce:
- Combine Sauce Ingredients: In a medium bowl, whisk together the undrained pineapple chunks, brown sugar, ketchup, soy sauce, and apple cider vinegar. Make sure the brown sugar is well dissolved.
- Prepare the Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. This will help thicken the sauce later. Set aside.
- Sauté the Vegetables (Optional but Recommended): In the same skillet you used to sear the pork (or directly in the slow cooker if it’s sear-able), add the chopped red bell pepper, green bell pepper, and onion. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and ground ginger and cook for another minute until fragrant. This step enhances the flavor of the sauce.
Slow Cooking the Pineapple Pork:
- Place Pork in Slow Cooker: Place the seared pork roast (or un-seared if you skipped that step) in the slow cooker.
- Add Vegetables: If you sautéed the vegetables separately, add them to the slow cooker around the pork roast.
- Pour Sauce Over Pork: Pour the pineapple sauce mixture over the pork roast, ensuring it’s well coated.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The pork should be very tender and easily shredded with a fork. The longer it cooks, the more tender it will become. I prefer the low setting for maximum tenderness.
- Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
- Thicken the Sauce (if needed): If the sauce is too thin for your liking, pour the cornstarch slurry into the slow cooker and stir well. Cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Keep an eye on it and stir occasionally to prevent it from sticking.
- Return Pork to Sauce: Return the shredded pork to the slow cooker and stir to coat it evenly with the pineapple sauce.
- Simmer: Let the pork simmer in the sauce for another 10-15 minutes to allow the flavors to meld together.
Serving the Pineapple Pork:
- Serve Over Rice: Serve the pineapple pork over cooked rice. The rice soaks up the delicious sauce perfectly.
- Garnish (Optional): Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
- Enjoy! Serve immediately and enjoy! This pineapple pork is also great in sandwiches, tacos, or lettuce wraps.
Tips and Variations:
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether. For extra heat, add a pinch of cayenne pepper.
- Vegetables: Feel free to add other vegetables to the slow cooker, such as carrots, celery, or even chunks of fresh pineapple.
- Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar. You can also use a sugar substitute.
- Soy Sauce: Use low-sodium soy sauce to control the salt content of the dish.
- Fresh Pineapple: While canned pineapple is convenient, you can also use fresh pineapple. Just be sure to cut it into chunks.
- Storage: Leftover pineapple pork can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
- Serving Suggestions: This pineapple pork is incredibly versatile. Serve it over rice, quinoa, or noodles. Use it as a filling for tacos, burritos, or lettuce wraps. Add it to sandwiches or sliders. It’s also delicious served with a side of steamed vegetables.
- Slow Cooker Size: This recipe is designed for a 6-quart slow cooker. If you have a smaller slow cooker, you may need to reduce the ingredients accordingly.
- Pork Cut: While pork shoulder (Boston butt) is the best choice for this recipe, you can also use pork loin or pork tenderloin. However, these cuts are leaner and may not be as tender after slow cooking. If using pork loin or tenderloin, reduce the cooking time to prevent them from drying out.
- Gluten-Free Option: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Also, double-check that your ketchup and other ingredients are gluten-free.
Make Ahead Tips:
You can prepare several components of this recipe ahead of time to save time on the day you plan to cook it.
- Season the Pork: You can season the pork roast up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
- Chop the Vegetables: Chop the bell peppers, onion, and garlic up to 24 hours in advance. Store them in an airtight container in the refrigerator.
- Mix the Sauce: You can mix the pineapple sauce ingredients (except for the cornstarch slurry) up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Why This Recipe Works:
This pineapple pork slow cooker recipe is a winner for several reasons:
- Tender Pork: Slow cooking the pork shoulder ensures that it becomes incredibly tender and easily shredded.
- Flavorful Sauce: The combination of pineapple, brown sugar, ketchup, soy sauce, and apple cider vinegar creates a sweet, tangy, and savory sauce that perfectly complements the pork.
- Easy to Make: This recipe is incredibly easy to make, with minimal prep time and hands-on cooking.
- Versatile: This pineapple pork can be served in a variety of ways, making it a great option for meal prepping and leftovers.
- Crowd-Pleasing: This dish is always a hit with family and friends. The sweet and savory flavors appeal to a wide range of palates.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.
- Calories: Approximately 400-500 per serving
- Protein: 30-40 grams per serving
- Fat
Conclusion:
So there you have it! This Pineapple Pork Slow Cooker recipe is truly a game-changer for busy weeknights or relaxed weekend gatherings. I know, I know, there are a million pork recipes out there, but trust me on this one. The combination of sweet pineapple, savory pork, and that hint of tangy barbecue sauce creates a flavor explosion that will have everyone asking for seconds. It’s the perfect balance of sweet and savory, and the slow cooker does all the hard work for you. What’s not to love?
Why is this a must-try? Well, first and foremost, it’s incredibly easy. Seriously, you just toss everything into the slow cooker, set it, and forget it. No complicated techniques, no babysitting the stove, just pure culinary bliss with minimal effort. Second, the flavor is absolutely incredible. The pineapple tenderizes the pork to perfection, infusing it with a tropical sweetness that complements the richness of the meat. And third, it’s incredibly versatile. You can serve it in so many different ways, making it a recipe you’ll come back to again and again.
Speaking of serving suggestions, the possibilities are endless! I personally love serving this Pineapple Pork Slow Cooker over fluffy white rice, garnished with fresh cilantro and a sprinkle of sesame seeds. It’s a classic combination that never fails to impress. But you could also try it in tacos with a crunchy slaw and a drizzle of lime crema. Or, for a lighter option, serve it over quinoa with roasted vegetables. For a fun twist, try shredding the pork and using it as a filling for lettuce wraps. The sweet and savory flavors pair beautifully with the crisp lettuce and fresh herbs.
And don’t be afraid to experiment with variations! If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the slow cooker. For a richer flavor, try using bone-in pork shoulder instead of boneless. And if you’re feeling adventurous, add some other fruits like mango or peaches to the slow cooker for an even more tropical twist. You can also adjust the amount of barbecue sauce to your liking, depending on how sweet or tangy you prefer your pork.
Serving Suggestions:
- Over white rice with cilantro and sesame seeds
- In tacos with slaw and lime crema
- Over quinoa with roasted vegetables
- As a filling for lettuce wraps
- On Hawaiian rolls as sliders
Variations:
- Add red pepper flakes for heat
- Use bone-in pork shoulder for richer flavor
- Add mango or peaches for a tropical twist
- Adjust the amount of barbecue sauce to your liking
- Add a splash of soy sauce for umami
I truly believe that this Pineapple Pork Slow Cooker recipe will become a staple in your kitchen. It’s easy, delicious, and incredibly versatile. So, what are you waiting for? Go ahead and give it a try! I promise you won’t be disappointed.
And most importantly, I’d love to hear about your experience! Did you try any of the variations? Did you serve it in a creative way? Share your thoughts and photos in the comments below. I can’t wait to see what you come up with! Happy cooking! Let me know how your Pineapple Pork Slow Cooker turns out!
Pineapple Pork Slow Cooker: Delicious & Easy Recipe
Tender, slow-cooked pork shoulder in a sweet and tangy pineapple sauce with bell peppers and onions. Perfect served over rice for an easy and flavorful meal.
Ingredients
- 2-3 pound pork shoulder roast (Boston butt), excess fat trimmed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (20 ounce) can pineapple chunks, undrained
- 1/2 cup brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Pork Roast: Trim any excess fat from the pork shoulder roast. Pat the roast dry with paper towels.
- Season the Pork: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pork roast, ensuring it’s evenly coated.
- Sear the Pork (Optional): Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned, about 3-4 minutes per side. If your slow cooker is sear-able, you can do this step directly in the slow cooker pot.
- Combine Sauce Ingredients: In a medium bowl, whisk together the undrained pineapple chunks, brown sugar, ketchup, soy sauce, and apple cider vinegar.
- Prepare the Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Sauté the Vegetables (Optional): In the same skillet you used to sear the pork (or directly in the slow cooker if it’s sear-able), add the chopped red bell pepper, green bell pepper, and onion. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and ground ginger and cook for another minute until fragrant.
- Place Pork in Slow Cooker: Place the seared pork roast (or un-seared if you skipped that step) in the slow cooker.
- Add Vegetables: If you sautéed the vegetables separately, add them to the slow cooker around the pork roast.
- Pour Sauce Over Pork: Pour the pineapple sauce mixture over the pork roast, ensuring it’s well coated.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The pork should be very tender and easily shredded with a fork.
- Shred the Pork: Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
- Thicken the Sauce (if needed): If the sauce is too thin for your liking, pour the cornstarch slurry into the slow cooker and stir well. Cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
- Return Pork to Sauce: Return the shredded pork to the slow cooker and stir to coat it evenly with the pineapple sauce.
- Simmer: Let the pork simmer in the sauce for another 10-15 minutes to allow the flavors to meld together.
- Serve Over Rice: Serve the pineapple pork over cooked rice.
- Garnish (Optional): Garnish with chopped green onions and sesame seeds.
- Enjoy!
Notes
- Adjust the amount of red pepper flakes to your liking for spice.
- Feel free to add other vegetables like carrots, celery, or fresh pineapple.
- Use low-sodium soy sauce to control salt content.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for longer storage.
- Serve over rice, quinoa, noodles, or use as a filling for tacos, burritos, or lettuce wraps.
- For a gluten-free option, use tamari instead of soy sauce.
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