Mouthwatering Pineapple Pork

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

I ran into this dish during a super busy time when I couldn't spend hours cooking dinner. Right after we tried it, my family said it needed to stay on our menu, and now we make it whenever I want dinner to basically cook itself.

Ingredients

• Pork shoulder or pork butt: 2 pounds These cuts have fat running through them that melts away during cooking for super soft meat
• Canned pineapple chunks: 20 ounces Go for ones in juice rather than syrup for better taste and keep the juice for your sauce
• Soy sauce: 1/4 cup Gives that rich savory base to your sauce and helps soften the meat too
• Brown sugar: 1/4 cup Gets sticky and golden as it cooks, making the natural pineapple sweetness even better
• Garlic: 3 cloves Chopped fresh gives way more taste than the stuff that comes in jars
• Fresh ginger: 1 teaspoon Pick pieces that feel hard and smooth for the zestiest kick
• Cornstarch: 1 tablespoon Makes your sauce thick and smooth so it sticks nicely to the meat
• Green onions: for garnish Tops it all off with some nice color and light oniony flavor

Simple Cooking Method

Mix your sauce:

Put together the pineapple juice you saved with the soy sauce, brown sugar, chopped garlic, and ginger in a bowl. Stir it all until the sugar's gone. This mix is what gives your whole dish its amazing taste.

Get your slow cooker ready:

Put the chunks of pork across the bottom of the slow cooker. Cut off any big fatty bits but leave some on for flavor. Pour your sauce mix all over the meat so each piece gets covered.

Let it cook slowly:

Put the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours. You can tell the pork's done when it falls apart if you press it with a fork. The slow cooking lets all those yummy flavors soak into the meat.

Put in the pineapple:

When you've got about an hour left of cooking time, gently mix in the pineapple chunks. Adding them near the end keeps them from getting too mushy and gives your dish different textures.

Make the sauce thicker:

Mix cornstarch with water in a small cup until smooth. Take out the meat and pineapple and put the cooking juice in a pan. Heat it up until it starts bubbling, then add your cornstarch mix while stirring. Keep going until it looks shiny and thick.

Mix and finish up:

Add the pork and pineapple back into your thickened sauce, folding carefully so everything gets coated. Sprinkle freshly cut green onions on top right before you serve it for a nice bright color and fresh taste.

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Don't throw away that pineapple juice from the can! The first time I cooked this, I nearly poured it out and used plain water. Boy, that would've been a big mistake! The juice doesn't just add sweetness—it brings a tangy kick that makes the pork tender and gives your sauce amazing flavor depth.

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Ways To Serve It

This pineapple pork looks amazing when you put it on top of fluffy white rice. The rice soaks up all that tasty sauce and lets the flavors of the meat and fruit really stand out. To make it a full meal, add some simple steamed broccoli or a crunchy Asian slaw on the side to balance out the sweet richness.

Keeping And Reheating

One of the best things about this slow cooker pineapple pork is how well it saves. Just put any extra in a sealed container in your fridge for up to 4 days. It actually tastes even better the next day, which makes it perfect for cooking ahead. When you want to eat it, just warm it up gently on the stove or in the microwave until it's hot.

If you need to keep it longer, this dish freezes really well for up to 3 months. It's smart to split leftovers into single servings before freezing so you can grab just what you need. Let it thaw in the fridge overnight before heating it up for the best taste and texture.

Different Ways To Make It

This recipe tastes great as is, but you can switch things 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 still turns out super tender. You won't need to cook it as long—about 4 to 5 hours on low should do it.

If you like things spicy, try adding a spoonful of sriracha or a teaspoon of red pepper flakes to your sauce before cooking. The heat works amazingly with the sweet pineapple and creates a more interesting flavor that spice fans will really go for.

FAQs About the Recipe

→ Is it okay to swap canned pineapple for fresh?

Absolutely, fresh pineapple is a great choice. Just cut it into chunks and add some pineapple juice if you can get your hands on it.

→ Which pork cut works best in this recipe?

Go for pork shoulder or butt cuts since they get really tender and packed with flavor during the long cooking time.

→ Can I cook this without a crockpot?

Sure thing, a dutch oven or stovetop on low heat works too. Just watch the liquid and stir now and then so nothing sticks to the bottom.

→ What's the best way to make the sauce thicker?

For a thicker sauce, mix up some cornstarch with cold water and pour it into your cooking liquid. Then heat it until it gets as thick as you want.

→ What goes well on the side with this meal?

Some fluffy rice, oven-roasted veggies, or a crisp green salad would taste great alongside this dish and balance out the sweet pineapple flavor.