Just pulling up a chair to chat about slow cooker pineapple pork
Alright, let me just say—if you’re after a dinner that’s low on fuss but big on flavor, you’re looking at it. There was this one Friday, I’d just come home after a hilariously failed attempt at yoga (don’t ask), and the only thing I wanted was something that basically cooked itself. That’s when this Tender Pineapple Pork in a Slow Cooker became my go-to. It’s cozy, it’s sweet, and—no joke—even my picky eater nephew goes back for seconds. Sometimes thirds, if he thinks I’m not watching.
Why I keep coming back to this recipe
I make this when I want the house to smell like someone else’s doing all the hard work. (Spoiler: it’s me, but don’t tell anyone.) My family goes a bit bonkers for this because the pork turns out so tender you barely need a knife. Plus, the pineapple gives it that little kick of brightness. I’ll admit, the first time I tried it, I dumped the pineapple juice straight in—can’t say it was my finest move, but hey, live and learn.
What you’ll need for this pineapple pork (plus my odd substitutions)
- 2 to 2.5 lbs (about 1 kg) pork shoulder or butt (though, honestly, I’ve used pork loin in a pinch—just not as juicy, but still good)
- 1 can (20 oz/565g) pineapple chunks in juice (Grandma insists on Dole, but whatever’s on sale works fine for me)
- 1/2 cup brown sugar (light or dark—I sometimes just use a big handful, don’t judge)
- 1/3 cup soy sauce (the regular, not low sodium, unless you’re watching salt)
- 2 garlic cloves, minced (or just the jarred stuff if you’re having one of those days)
- 1 small onion, chopped (sometimes I skip this, but it does add a nice little oomph)
- 1 tablespoon grated ginger (fresh is fab, but ground works too, about a teaspoon)
- Optional: a splash of rice vinegar or apple cider vinegar (I do this when I remember)
- Salt and pepper, to taste
How I actually put this together (with a few detours along the way)
- First things first: slap that pork into your slow cooker. No need to sear, though you can if you’re feeling fancy. I usually don’t, honestly.
- Dump the pineapple (juice and all) right over the pork. Don’t stress if a few chunks go rogue; they’ll find their way in the mix later.
- Add the brown sugar, soy sauce, garlic, onion, ginger, and vinegar if you’re using it. Give it a swirl with a spoon—I pretend I’m on a cooking show here. Actually, I just kind of poke at it until it looks mixed.
- Season with salt and pepper. I never measure, it just feels right. You’ll know.
- Pop the lid on. Cook on low for 7–8 hours or high for 4–5. I always go for low if I have time—it makes it extra tender. But if you’re in a rush, high is fine. At hour five, you’ll start to wonder if you’ve made a mistake because it looks a bit…blobby? But trust me, it comes together.
- When it’s done, shred the pork right in the cooker with two forks. This is where I sneak a taste (okay, three). Stir it all up so the pork gets coated in that pineappley goodness.
Just a few things I’ve learned the hard way (notes)
- Turns out, using crushed pineapple instead of chunks makes it a bit mushy. Not terrible, but I like the texture with the chunks better.
- If you forget the onion (been there), it’s totally fine. The sauce is the real star anyway.
- Don’t even think about trying to cut the cook time. I did once—let’s just say the pork could’ve doubled as a shoe sole.
Here’s what else I’ve tried (and what maybe not to do)
- I did swap out the pineapple for peaches once. It was…odd. Not bad, just not my favorite.
- Once, I added a pinch of chili flakes for heat. That actually worked. Kids complained, but I loved it.
- A friend tried it with chicken thighs. She swears by it, but I’m still partial to pork.
Equipment (and what to do if you don’t have it)
Obviously, a slow cooker—mine’s a 6-quart, but any size big enough for your pork works. If you don’t have one, I have done this in a Dutch oven at about 300°F/150°C for 3–4 hours, covered. Not quite the same, but gets you in the ballpark. Plus, you get to peek in more often.
How to store this (though it never seems to last)
Fridge: Airtight container, 3–4 days, but honestly, it’s usually gone on day two around here. Freezer: up to 2 months; just thaw in the fridge before reheating. Oh, and it tastes better the next day. Something about all those flavors mingling overnight.
How I like to serve this (and one family tradition)
I heap it over jasmine rice, but sometimes I’ll do little Hawaiian rolls for sliders (my niece calls those ‘porky buns’). Once in a while, I’ll throw on some sliced green onions or sesame seeds, but that’s just if I’m trying to make it look fancier than it is. And, if you feel wild, a splash of sriracha never hurt anybody.
Some things I wish I’d known (pro tips)
- Don’t rush the shredding step. I tried to hack at it with one fork once and just made a mess. Two forks—trust me.
- If you use pork loin, add a tablespoon of oil to keep it from drying out. Took me a few tries to figure that one out.
- Actually, letting the pork rest a few minutes before shredding? Makes it juicier. Not sure why, but it does.
Your burning questions (and some honest answers)
- Can I make this ahead?
Absolutely. Sometimes I do the whole thing the night before, refrigerate, then just reheat gently. Flavors are even better. - Can I use fresh pineapple?
You can, but it’s a bit more tart. Maybe add a spoonful more sugar. I just use canned because it’s easy and I’m lazy—no shame. - What if I don’t have soy sauce?
Worcestershire works in a pinch! Or just a bit more salt and a splash of water. Not perfect, but gets you there. - Do I have to shred the pork?
Nope, you can chop it if that’s easier. I just like the way it soaks up the sauce when it’s shredded. - Is it supposed to be a bit sweet?
Yep! That’s the pineapple and brown sugar doing their thing. If you want less sweet, reduce the sugar. Or add a splash more vinegar for zing.
One last thing…
I know this is a dinner recipe, but last time I made it, we ended up having leftovers for breakfast. Cold, straight from the container. Oddly satisfying, though maybe don’t tell your in-laws. For more slow cooker ideas, I sometimes check Budget Bytes or when I’m feeling ambitious, Serious Eats always has inspiration.
If you do try this, drop me a line or just shout into the void. (Or, you know, comment below, if that’s your thing.)
Ingredients
- 2 lbs pork shoulder, cut into large chunks
- 1 can (20 oz) pineapple chunks in juice, undrained
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
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1Place the pork shoulder chunks in the bottom of the slow cooker.
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2Add the pineapple chunks with juice, chopped onion, and minced garlic over the pork.
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3In a small bowl, mix together soy sauce, brown sugar, ground ginger, and black pepper. Pour the mixture over the pork and pineapple.
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4Cover and cook on low for 8 hours, or until the pork is very tender and easily shredded with a fork.
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5Optional: For a thicker sauce, remove 1/2 cup of the cooking liquid, whisk in cornstarch, and return to the slow cooker. Cook on high for an additional 15 minutes.
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6Serve the tender pineapple pork over rice or with your favorite side dishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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