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This easy-going slow cooker dish blends juicy pineapple and savory pork together for a sweet and salty combo that’ll have everyone coming back for more. Chunks of pork shoulder soak up all those flavors as they gently cook, so the meat ends up super tender and full of taste.
I ran into this dish during one of those weeks when I needed dinners to handle themselves. My family loved it right away—and now, when I need something no-fuss, this is what I make.
Delectable Ingredients
- Pork shoulder or pork butt: 2 pounds These cuts have all that good marbling, which melts and turns the pork super soft in your slow cooker
- Green onions: to sprinkle on top Brighten things up and add a gentle onion touch just before you dig in
- Cornstarch: 1 tablespoon Mixes into a slurry and makes the sauce stick to every bit of pork
- Fresh ginger: 1 teaspoon Pick ones that feel firm and smooth, since they give you the best zing
- Garlic: 3 cloves Mincing fresh garlic gives lots more oomph than the stuff in jars
- Brown sugar: 1/4 cup Melts into everything to boost that pineapple sweetness
- Soy sauce: 1/4 cup Makes the sauce rich and meaty, and keeps the pork juicy
- Canned pineapple chunks: 20 ounces Go for juice-packed for extra sweetness and save that juice for your sauce
Uncomplicated Step-by-Step Directions
- Toss everything together and serve:
- Once the sauce’s thick, gently fold the pork and pineapple back in. Mix things up until everything’s covered in that glossy sauce. Top off with chopped green onions for a fresh finish right before eating.
- Get the sauce ready:
- Take the pineapple juice you saved and mix it up with soy sauce, ginger, brown sugar, and your minced garlic in a bowl. Stir till you can’t see the sugar anymore. This is the sauce that’s gonna soak into the pork.
- Layer your pork in the pot:
- Put trimmed pork pieces at the bottom of the slow cooker, leaving just a little fat for extra taste. Pour the bowl of sauce right over the meat so everything’s coated and ready to go.
- Go slow and steady:
- Cover, then pop the slow cooker on low for 6–8 hours or high for 3–4 hours. You’re aiming for fall-apart pork—just press it with a fork to check. Cooking it nice and slow means all that sauce soaks in deep.
- Add pineapple near the end:
- With about an hour to go, gently mix in the pineapple chunks. If you toss them in earlier, they’ll vanish into mush. Waiting keeps them juicy and gives your dish a nice bite.
- Make it thick and glossy:
- Grab a little bowl and mix your cornstarch with water until smooth. Remove pork and pineapple, then pour the cooker’s juices into a pan. Heat till it barely bubbles, stir the slurry in, and keep stirring till the sauce sticks to your spoon.
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Don’t forget to use the juice from the pineapple can. I almost tossed it the first time—big mistake! That juice brings in a natural sweet kick and gives the pork both flavor and a nice tender bite. It’s the sneaky trick that makes the whole meal awesome.
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Serving Ideas
Dish this pork over fluffy rice—you’ll notice the grains soak up that tasty sauce. Want to keep it lighter? Toss some broccoli or a crunchy slaw on the side and you’re good to go for a fresh, colorful dinner.
Leftovers and Storage
This dish sticks around nicely in your fridge, still tasting great for up to 4 days in an airtight container. You might even find the flavors get even better overnight! Just reheat gently on the stove or zap in the microwave until warmed through.
You can freeze leftovers for as long as 3 months—works best if you portion them out first. Let them defrost in the fridge the night before, then warm them up when you’re ready for a no-hassle meal.
Easy Variations
If you’re not into pork or just want to mix it up, use boneless chicken thighs. They’ll turn out just as tasty but a little lighter, and you’ll only cook them 4–5 hours on low.
Want some heat? Toss in a bit of sriracha or a pinch of red pepper flakes with your sauce. The spicy hits play off the sweet pineapple so every bite’s got a little kick for anyone who likes it fiery.
Common Questions
- → Can I swap in fresh pineapple instead of the canned stuff?
Absolutely, just chop up fresh pineapple and toss it in. Try to match the juice amount too if you have some on hand.
- → Which pork cut is best for this?
Pork butt or shoulder both break down nice and get super tender when you cook them slow.
- → Is there a way to make this if I don’t have a slow cooker?
For sure, just use a big pot or dutch oven on low heat. Keep the liquid topped up and give it a stir now and then so nothing sticks.
- → What’s the easiest way to make the sauce thicker?
Just stir together cornstarch with water and pour it into the pot. Let it cook a bit until it turns nice and thick.
- → What sides go well with this dish?
Try some fluffy rice, your favorite roasted veggies, or a crisp green salad to balance out the sweetness.