4.8 from 147 votes
Pineapple Pork Loin In The Slow Cooker
Pineapple Pork Loin cooked slowly with pineapple chunks and juice, soy sauce, brown sugar, and garlic creates a tender, flavorful pork roast highlighted with sweet and savory notes. Optional orange zest adds a citrus layer, while slow cooking renders the fat for juicy meat that shreds easily or slices well after resting.
Prep Time
15 mins
Cook Time
6 hrs
Additional Time
15 mins
Total Time
6 hrs 30 mins
Servings:
8
Servings
Calories:
363 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 3-4 pound boneless pork loin
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 20 ounces pineapple you need the pineapple cut into chunks and the juice, canned
- ½ cup soy sauce low sodium
- ½ cup brown sugar
- 6 cloves garlic minced, or 1 teaspooon granulated garlic
- 2 teaspoons orange zest optional - see notes
- green onion optional- for garnish, sliced
Instructions
- Heat oil in a large skillet over medium high heat.
- Season both sides of the pork loin with salt and pepper. Add pork loin to the warm skillet. Sear each side of the pork loin for about 4-5 minutes, or until a light golden brown. This step can be skipped, but does add more flavor to the finished pork.
- Place the pork loin into the bottom of the slow cooker with the side with more fat facing up. This fat will render as the meat cooks and add great flavor. Add the pineapple pieces and pineapple juice around the pork. Add the and soy sauce, brown sugar, minced garlic and orange zest to the slowcooker and cover.
- Cook the meat on low for 6 hours or on high for 3-4 hours until the pork is fully cooked through. Your meat should have an internal temperature of 145 with a meat thermometer. You can switch the machine to warm when it has finished cooking until you are ready to eat.
- Remove the meat from the slow cooker and let it rest for 15 minutes if slicing or shred with two forks in the slowcooker if shredding. Serve with optional green onions and enjoy!
Cup of Yum
Notes
- Orange juice (1/4 cup) can replace orange zest if preferred.
- Lemon zest is an alternative to orange zest for a different but still complementary citrus note.
- Searing the pork loin before slow cooking adds flavor but is optional for quicker prep.
- Cooking low and slow helps render fat and keep the pork tender, even if it has reached the safe internal temperature.
- Smaller 2-pound pork loins require about 20-30 minutes less cooking time.
- Let the pork rest 15 minutes before slicing or shred with forks; if it resists shredding, continue to cook longer.
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
107mg
(36%)
Sodium
910mg
(38%)
Potassium
783mg
(17%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
38IU
(1%)
Vitamin C
8mg
(9%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 910mg | 38% |
| Potassium | 783mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.