Pineapple Pork Crockpot (Printable Version)
Juicy pork meets tropical pineapple in this no-fuss crockpot dish.
# What You'll Need:
→ Core Components
01 -
2 pounds chopped pork butt or shoulder in smaller bits
02 -
1 can (20 ounces) drained pineapple chunks, keep the juice separately
03 -
1/4 cup dark soy liquid
04 -
1/4 cup packed brown sugar crystals
05 -
3 cloves smashed garlic
06 -
1 teaspoon finely chopped fresh ginger root
07 -
1 tablespoon cornflour
08 -
1 tablespoon tap water
09 -
Pinch of salt and ground pepper
10 -
Sliced spring onions for topping
# Step-by-Step Guide:
01 -
Combine the saved pineapple juice with dark soy liquid, brown sugar bits, chopped garlic, ginger bits and a dash of salt and pepper in a container.
02 -
Dump your pork chunks into your slow cooking pot.
03 -
Drizzle the juice mix all over the meat pieces.
04 -
Put the lid on and let it bubble away on low for 6-8 hours or high for 3-4 hours until meat falls apart easily.
05 -
During the final cooking hour, throw in the pineapple chunks.
06 -
Mix up cornflour and water in a tiny bowl until smooth.
07 -
Take out the cooked meat and fruit pieces. Transfer the leftover cooking juices to a pot. Stir in your cornflour mix and heat until it bubbles and gets thicker, stirring constantly.
08 -
Put the meat and pineapple back in the slow cooker, pour your thick sauce on top, and sprinkle with fresh green onion bits before you dish it up.
# Additional Notes:
01 -
Want tastier results? Let the meat soak in the soy mixture through the night before you start cooking.