I’m sharing a Slow Cooker Pineapple Pork from my Pork Recipes For Kids collection that turns a handful of pantry staples into a sweet and tangy dinner solution, read on to see the one tiny trick that makes the sauce sing.
I did not expect such a small list of things to make something this flavor-packed. Tender Pineapple Pork in a slow cooker turns boneless pork shoulder into this sweet tangy melt-in-your-mouth thing thanks to pineapple chunks with juice.
I keep thinking how it hits the line between weeknight sanity and weekend showoff and that makes it one of my go-to Easy Recipes Slow Cooker finds. If you’re hunting for Dinner Recipes For Family Pork that won’t overcomplicate dinner but will have everyone asking for seconds, try this.
I’m warning you, it sneaks up on you in the best way.
Ingredients
- Pork shoulder: lots of protein and collagen, gives juicy, melt in your mouth pork.
- Pineapple: sweet and tangy, adds vitamin C and fiber, tenderizes meat fast.
- Brown sugar: makes it sweet and caramel like, gives sticky glossy sauce.
- Soy sauce: salty umami, reduces sodium if low sodium version used, deep flavor.
- Garlic: pungent, adds savory punch and aroma, gives depth to sweet sauce.
- Ginger: warm, slightly spicy, brightens flavors and helps cut sweetness a bit.
- Cornstarch: thickens sauce to glossy clingy coat, neutral taste, easy fix.
Ingredient Quantities
- 2 to 3 lb boneless pork shoulder (pork butt), trimmed and cut into chunks
- 1 (20 oz) can pineapple chunks with juice
- 1/2 cup packed light brown sugar
- 1/3 cup low sodium soy sauce
- 1/2 cup ketchup
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/4 tsp black pepper, or to taste
- Salt, to taste
- 1/4 tsp red pepper flakes, optional
- 2 green onions, sliced for garnish, optional
- 1 tsp sesame seeds, optional
How to Make this
1. Trim excess fat from 2 to 3 lb boneless pork shoulder and cut into large chunks, season lightly with salt and 1/4 tsp black pepper.
2. In a bowl combine 1 (20 oz) can pineapple chunks with juice, 1/2 cup packed light brown sugar, 1/3 cup low sodium soy sauce, 1/2 cup ketchup, 2 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated fresh ginger; stir until the sugar mostly dissolves. Add 1/4 tsp red pepper flakes if you want heat.
3. Place the pork chunks into the slow cooker, pour the pineapple mixture over the pork so it’s mostly covered, drop the pineapple chunks in too.
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is fork tender and falling apart. (If you have time, sear the pork pieces 2 to 3 minutes per side in a hot skillet first for extra flavor, but its optional.)
5. When pork is done, use tongs to transfer pork and pineapple to a bowl, leaving the cooking liquid in the slow cooker.
6. Shred the pork with two forks, remove any big bits of fat, taste the cooking liquid and add salt or more black pepper if needed.
7. Make a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth.
8. Pour the slurry into the reserved cooking liquid, turn the slow cooker to high and stir until the sauce thickens, about 5 to 10 minutes. If it wont thicken enough, thicken on the stovetop in a saucepan.
9. Return the shredded pork and pineapple to the thickened sauce, toss to coat and heat through for a few minutes so flavors meld.
10. Serve over rice or with your favorite sides, sprinkle sliced green onions and 1 tsp sesame seeds on top if using, and enjoy.
Equipment Needed
1. Slow cooker or crockpot (4 to 6 quart)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Large mixing bowl
6. Tongs
7. Two forks for shredding
8. Small bowl and whisk (or just a fork) for the cornstarch slurry
9. Heavy skillet for searing, optional but adds alot of flavor
FAQ
Tender Pineapple Pork In A Slow Cooker Recipe Substitutions and Variations
- Pork shoulder: swap for bone-in chicken thighs (same slow cooker method but check sooner, about 4-5 hrs on low) or for pork loin if you want leaner meat – pork loin cooks faster and can dry out so watch it.
- Pineapple chunks with juice: use fresh pineapple (same amount by weight) plus 1/3 cup of pineapple juice or crushed pineapple from a can if you want it saucier.
- Light brown sugar: replace with honey or maple syrup 1:1 for sweetness, just cut back a little on other liquid since those are more runny than packed sugar.
- Low sodium soy sauce: use tamari for gluten free, or coconut aminos for a slightly sweeter, less salty swap – use equal amounts.
Pro Tips
– Sear the pork before it goes in the slow cooker. Pat the chunks dry, get a pan really hot, and brown them 2 to 3 minutes per side. It adds a lot more flavor, dont crowd the pan or the meat will steam instead of brown.
– Hold back most of the pineapple chunks and add them in the last 30 minutes. The canned pineapple can get mushy if cooked all day, so pour in the juice early for flavor, but toss in fresh or reserved chunks near the end so you still have texture.
– Taste and fix the sauce before you thicken it. Slow cooker food can end up too sweet or flat, so if it tastes too sweet add a splash more vinegar or a little soy sauce, if it needs brightness a squeeze of lime helps. Dont salt heavily at the start, you can always add more later.
– Remove excess fat and thicken smart. After shredding, skim fat with a spoon or chill briefly so the fat firms up and floats off. Make the cornstarch slurry smooth, add it in slowly and stir until it thickens, or reduce the liquid on the stove if it wont set.
– Turn leftovers into something better. Shred extra, then crisp it in a hot skillet or under the broiler for tacos or sandwiches. The sauce freezes well so make a double batch if you want easy meals later.
Tender Pineapple Pork In A Slow Cooker Recipe
I’m sharing a Slow Cooker Pineapple Pork from my Pork Recipes For Kids collection that turns a handful of pantry staples into a sweet and tangy dinner solution, read on to see the one tiny trick that makes the sauce sing.
6
servings
647
kcal
Equipment: 1. Slow cooker or crockpot (4 to 6 quart)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Large mixing bowl
6. Tongs
7. Two forks for shredding
8. Small bowl and whisk (or just a fork) for the cornstarch slurry
9. Heavy skillet for searing, optional but adds alot of flavor
Ingredients
-
2 to 3 lb boneless pork shoulder (pork butt), trimmed and cut into chunks
-
1 (20 oz) can pineapple chunks with juice
-
1/2 cup packed light brown sugar
-
1/3 cup low sodium soy sauce
-
1/2 cup ketchup
-
2 tbsp rice vinegar
-
3 garlic cloves, minced
-
1 tsp fresh grated ginger
-
1 tbsp cornstarch
-
2 tbsp cold water
-
1/4 tsp black pepper, or to taste
-
Salt, to taste
-
1/4 tsp red pepper flakes, optional
-
2 green onions, sliced for garnish, optional
-
1 tsp sesame seeds, optional
Directions
- Trim excess fat from 2 to 3 lb boneless pork shoulder and cut into large chunks, season lightly with salt and 1/4 tsp black pepper.
- In a bowl combine 1 (20 oz) can pineapple chunks with juice, 1/2 cup packed light brown sugar, 1/3 cup low sodium soy sauce, 1/2 cup ketchup, 2 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated fresh ginger; stir until the sugar mostly dissolves. Add 1/4 tsp red pepper flakes if you want heat.
- Place the pork chunks into the slow cooker, pour the pineapple mixture over the pork so it's mostly covered, drop the pineapple chunks in too.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is fork tender and falling apart. (If you have time, sear the pork pieces 2 to 3 minutes per side in a hot skillet first for extra flavor, but its optional.)
- When pork is done, use tongs to transfer pork and pineapple to a bowl, leaving the cooking liquid in the slow cooker.
- Shred the pork with two forks, remove any big bits of fat, taste the cooking liquid and add salt or more black pepper if needed.
- Make a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth.
- Pour the slurry into the reserved cooking liquid, turn the slow cooker to high and stir until the sauce thickens, about 5 to 10 minutes. If it wont thicken enough, thicken on the stovetop in a saucepan.
- Return the shredded pork and pineapple to the thickened sauce, toss to coat and heat through for a few minutes so flavors meld.
- Serve over rice or with your favorite sides, sprinkle sliced green onions and 1 tsp sesame seeds on top if using, and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 317g
- Total number of serves: 6
- Calories: 647kcal
- Fat: 38g
- Saturated Fat: 15.1g
- Trans Fat: 0.2g
- Polyunsaturated: 7.5g
- Monounsaturated: 18.8g
- Cholesterol: 132mg
- Sodium: 793mg
- Potassium: 783mg
- Carbohydrates: 36.3g
- Fiber: 1.5g
- Sugar: 31.1g
- Protein: 40g
- Vitamin A: 200IU
- Vitamin C: 45mg
- Calcium: 21mg
- Iron: 2.3mg