1 can pineapple chunks, drained and juice reserved, 20 oz.
1/4 cup soy sauce
1 teaspoon minced ginger
1/4 cup brown sugar
3 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
1 tablespoon corn starch
1 tablespoon water
Directions:
Bring a pan to medium heat. Once hot, place the pork shoulder in the pan and lightly sear.
Let the pork shoulder into cubes. Place the pork into the slow cooker.
Add the pineapple juice, soy sauce, ginger, brown sugar, minced garlic, salt, and pepper in a mixing bowl. Stir together until well mixed.
Pour the pineapple juice mixture over the pork. Place the lid on the slow cooker and lock. Set to low and cook for 6-8 hours or set to high and cook for 3-4 hours.
During the last hour of cooking, pour the pineapple chunks over top. Gently stir.
Remove the pork and pineapple from the slow cooker.
Pour the liquid from the slow cooker into a saucepan.
Return the pork and pineapple to the slow cooker.
In a small bowl, stir together the cornstarch and water to make a slurry.
Add the cornstarch slurry to the saucepan. Bring the saucepan to a boil. Stir the sauce frequently, until thickened.
Pour the sauce over the pork and pineapple. Stir to coat.
Transfer the pork and pineapple to serving plates. Enjoy!
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Slow Cooker Pineapple Pork
Serves 4
Ingredients:
2 lb pork shoulder
1 can pineapple chunks, drained and juice reserved, 20 oz.
1/4 cup soy sauce
1 teaspoon minced ginger
1/4 cup brown sugar
3 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
1 tablespoon corn starch
1 tablespoon water
Directions:
Bring a pan to medium heat. Once hot, place the pork shoulder in the pan and lightly sear.
Let the pork shoulder into cubes. Place the pork into the slow cooker.
Add the pineapple juice, soy sauce, ginger, brown sugar, minced garlic, salt, and pepper in a mixing bowl. Stir together until well mixed.
Pour the pineapple juice mixture over the pork. Place the lid on the slow cooker and lock. Set to low and cook for 6-8 hours or set to high and cook for 3-4 hours.
During the last hour of cooking, pour the pineapple chunks over top. Gently stir.
Remove the pork and pineapple from the slow cooker.
Pour the liquid from the slow cooker into a saucepan.
Return the pork and pineapple to the slow cooker.
In a small bowl, stir together the cornstarch and water to make a slurry.
Add the cornstarch slurry to the saucepan. Bring the saucepan to a boil. Stir the sauce frequently, until thickened.
Pour the sauce over the pork and pineapple. Stir to coat.
Transfer the pork and pineapple to serving plates. Enjoy!
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