Juicy Pineapple Pork

This crock pot sweet and savory pork with pineapple brings together mouthwatering flavors that'll have everyone at the table wanting more. The juicy bits of pork shoulder cook down with sweet pineapple chunks, giving you a meal that's both cozy and thrilling for your palate.

I stumbled onto this gem during a super busy time when I couldn't spend hours cooking dinner. From the moment we tried it, my family called it a must-have, and now it shows up regularly on those days when I need food that basically cooks itself.

Ingredients

• Pork butt or pork shoulder: 2 pounds The fat in these cuts melts away during slow cooking, leaving you with super soft meat
• Pineapple chunks in can: 20 ounces Go for the ones in juice instead of syrup and keep the juice for making your sauce
• Soy sauce: 1/4 cup Gives that rich savory kick to the sauce while helping to soften the meat
• Brown sugar: 1/4 cup Turns golden and sticky while cooking, boosting the pineapple's natural sweetness
• Garlic: 3 cloves Real, chopped garlic tastes way better than the stuff that comes in jars
• Ginger root: 1 teaspoon Pick one that's solid and smooth for the freshest taste
• Cornstarch: 1 tablespoon Turns your sauce into that perfect thick coating that sticks to everything
• Green onions: for garnish Adds a bit of crunch and a light oniony flavor when sprinkled on top

Simple Cooking Steps

Mix your flavor base:

Stir together the juice from your pineapple can with soy sauce, brown sugar, chopped garlic, and ginger until everything's well combined and the sugar's totally dissolved. This mix is what makes the whole dish taste amazing.

Load your slow cooker:

Cut your pork into chunks and spread them out in your slow cooker. Don't cut off all the fat—leave some on for extra taste. Pour your sauce mix all over the meat so each piece gets coated.

Let it cook away:

Put the lid on and cook on low for 6-8 hours or high for 3-4 hours. You'll know it's done when the pork falls apart if you push it with a fork. The long, slow cooking lets all those yummy flavors soak into the meat.

Throw in the pineapple:

About an hour before you're done cooking, add your pineapple chunks. Adding them later keeps them from turning mushy and gives your dish different textures.

Make your sauce rich:

Mix cornstarch with a bit of water in a small cup. Take out the meat and pineapple, then pour the cooking juice into a pan. Bring it to a light bubble and stir in your cornstarch mix, keeping the spoon moving until you get a shiny, thick sauce.

Put it all together:

Mix the pork and pineapple back into your thick sauce, carefully turning everything to coat it. Sprinkle fresh-cut green onions on top right before you serve it to add color and a bit of freshness.

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That leftover pineapple juice really makes this dish special. The first time I cooked this, I nearly threw it away and just used water. That would've been such a mistake! The juice makes the pork tender and creates a sauce with amazing flavor that plain water just can't match.

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Tasty Pairings

This sweet and tangy pork looks gorgeous when you put it on top of some fluffy white rice. The rice soaks up all that tasty sauce and gives a plain background that makes the colorful pork and pineapple really stand out. To round out your meal, add some simple steamed broccoli or a crunchy Asian slaw to balance out the sweetness of the main dish.

Keeping Leftovers

One of the best things about this slow cooker pork is how well it keeps. You can put any extra in a sealed container in the fridge for up to 4 days. It actually tastes even better the next day, so it's perfect for making ahead. When you want to eat it again, just warm it up slowly on the stove or pop it in the microwave until it's hot.

If you want to save it longer, you can freeze it for up to 3 months without losing flavor. I like to split leftover portions into single servings before freezing so they're easy to grab later. Let them thaw in the fridge overnight for the best texture when you reheat them.

Mix It Up

While this dish tastes great as is, you can easily change it up based on what you've got in your kitchen. Try using chicken thighs instead of pork shoulder if you want something a bit lighter that's still super tender. They'll only need about 4-5 hours on low to cook through.

If you like things spicy, add a spoonful of sriracha or a pinch of red pepper flakes to your sauce mixture before cooking. The heat works really well with the sweet pineapple and gives you a more exciting flavor that spice fans will love.

Common Recipe Questions

→ Will raw pineapple work instead of from a can?

For sure! Raw pineapple is a great choice. Just cut up the same amount as you'd get from a can and grab some juice from it if you can.

→ Which pork part works best for this meal?

Go for the shoulder or butt part. They turn really soft and tasty after cooking them low and slow for a few hours.

→ Can I make this if I don't own a crockpot?

Sure thing! A heavy pot on your stove with low heat works too. Just make sure to check it now and then, give it a stir, and add more liquid if needed.

→ How do I make the sauce less runny?

For a thicker sauce, mix some cornstarch with cold water until smooth. Pour this mix into your hot cooking liquid and stir it around until it gets as thick as you want.

→ What foods go well on the side?

White rice, oven-cooked veggies, or a crisp green salad all taste great with this. They help balance out the sweetness from the fruit and meat combo.