Slow Cooker Pineapple Pork Loin
User Reviews
4.9
111 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
6 hrs 11 mins
-
Servings
6 servings
-
Calories
396 kcal
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Course
Main Course
-
Cuisine
American
Slow Cooker Pineapple Pork Loin
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Slow-cooker pineapple Pork Loin is delicious and tender, made with only six ingredients. It's a great sweet and savory family dinner with a tasty tropical twist.
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Ingredients
- 2-3 lb pork loin trimmed of excess fat
- 2 tablespoons vegetable oil
- salt and pepper
- 8 cloves garlic minced
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 23.5 ounces can pineapple chunks with juice
Instructions
- Trim pork loin of excess fat and season with salt and pepper. Set aside.
- Heat a large pan over medium-high heat. Add oil. Once the oil is hot, add the pork loin and brown it on each side for 2-4 minutes or until golden.
- Add the pork to the slow cooker and rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
- Put the lid on the slow cooker and cook on low for 6 hours for a soft pork loin that can still be sliced.
- If you want extra soft pork to make shredded pineapple pork, cook it on low for 8-10 hours, lifting the lid a few times and using a ladle to pour the juices over the pork to keep it moist. After you shred the pork, add it to the slow cooker and cook it on low for another hour.
- Serve and enjoy!
Notes
- The internal temperature of pork loin should be 145 degrees F when served. However, the pork loin continues to cook even after I turn off the slow cooker. That is why I recommend stopping cooking it when it gets to 135 degrees F. Place it on a serving plate and cover it with foil; let the meat rest for 10 to 15 minutes before slicing so the juices get reabsorbed.
- With this slow cooker pork loin recipe, the meat is cooked in pineapple juice, a citric acid that breaks down the muscle fibers. I do not recommend cooking it on High. The long, slow cooking at a low temperature allows the pineapple to soften the pork loin so it practically falls apart when picked up.
- Do not skip the browning step. Searing the meat locks the juices in where they belong.
- Also, remember to let the pork loin rest for at least 10 minutes before serving. This allows the juices to be reabsorbed so they don’t run out when it is sliced.
- The pork can also be marinated for up to 24 hours before it is cooked.
- When serving, the meat should be 145 degrees F. However, please remove it from the crockpot when the thermometer reads 135 degrees F because it will continue to cook as it rests.
- Be sure to get pork loin – not pork tenderloin. The tenderloin is too lean for this recipe and will not turn out the same.
Nutrition Information
Show Details
Serving
0g
Calories
396kcal
(20%)
Carbohydrates
36g
(12%)
Protein
35g
(70%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
95mg
(32%)
Sodium
620mg
(26%)
Potassium
753mg
(22%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
60IU
(1%)
Vitamin C
10.9mg
(12%)
Calcium
43mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 620mg | 26% |
| Potassium | 753mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
111 reviews
Excellent
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