Slow Cooker Pineapple Pork Loin

Ingredients

• 900–1,360 g (2–3 lb)pork loin roast
• 100 g (½ cup), packedbrown sugar
• 60 ml (¼ cup)low-sodium soy sauce
• 3 cloves, mincedgarlic
• 1 tablespoonfresh ginger, grated
• 1 tablespooncornflour
• 2 tablespoonswater
• to tastesalt and black pepper
• 4–6 rings, optionalfresh pineapple, for grilling
• 1 tablespoon, optionaloil, for grilling

Instructions

1. 1

   Season the pork

   Pat the pork loin dry with kitchen paper and season generously with salt and black pepper on all sides. Set it in the bottom of the slow cooker.

2. 2

   Add aromatics

   Scatter the minced garlic and grated ginger evenly over the pork.

3. 3

   Mix the sauce

   In a small bowl, whisk together the undrained crushed pineapple, brown sugar and soy sauce. Pour the mixture over the pork so it coats the top; the liquid should reach about halfway up the sides. Note: crushed pineapple is mentioned in the method but is not listed in the ingredients.

4. 4

   Slow cook pork

   Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork pulls apart easily with two forks.

5. 5

   Rest the meat

   About 30 minutes before serving, carefully transfer the pork to a cutting board and loosely cover it with foil to rest.

6. 6

   Skim the liquid

   Pour the cooking liquid into a small saucepan and skim off any excess fat.

7. 7

   Thicken the glaze

   Bring the liquid to a simmer over medium heat. In a small bowl, whisk the cornflour and water into a smooth slurry. Gradually whisk it into the simmering liquid and cook for 2–3 minutes, until the sauce is glossy and thickened. Taste and adjust the seasoning if needed.

8. 8

   Grill pineapple

   Optional: while the sauce thickens, heat a grill pan or cast-iron frying pan over high heat. Brush the fresh pineapple rings lightly with oil and grill for 2–3 minutes on each side, until charred.

9. 9

   Slice and serve

   Cut the rested pork into thick medallions or shred it. Arrange on a platter, add the grilled pineapple rings if using, and spoon over plenty of glaze. Serve straight away.

What is slow cooker pineapple pork loin?

This American-style slow-cooked roast combines pork with a sweet, savoury glaze and tropical pineapple. The slow cooker does most of the work, giving the meat time to become tender while the cooking liquid picks up flavour from the seasonings.

Brown sugar and soy sauce balance sweetness with savoury depth, while garlic and ginger bring a fragrant edge. The method calls for crushed pineapple in the sauce, though it is missing from the supplied ingredient list, so check the original recipe before you start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

Pork supplies most of the protein, while brown sugar and any pineapple in the sauce contribute carbohydrates. The roast and optional grilling oil provide much of the fat; serve it with vegetables and a moderate portion of rice or potatoes for a more balanced plate.

Choosing and seasoning the pork

Pork loin: this is a relatively lean roast, so keep it covered as it cooks and check it for tenderness within the stated time range. The recipe’s cue is that it should pull apart easily with two forks.

Seasoning: salt and black pepper go directly on the dried meat, with garlic and ginger scattered over the top. Drying the surface first helps the seasoning cling.

The pineapple sauce

Sweet and savoury: brown sugar and soy sauce form the sauce’s main flavour contrast. The method also specifies undrained crushed pineapple, but gives no quantity and does not include it in the ingredient list.

Check before cooking: confirm whether crushed pineapple is intended and how much to use before mixing the sauce. The liquid should come about halfway up the pork once poured into the slow cooker.

Slow cooking and doneness

Low setting: cook for 6–7 hours on LOW, or use the HIGH setting for 3–4 hours. Slow cookers vary, so use the fork-tender cue rather than relying on the clock alone.

Resting: take the pork out about 30 minutes before serving and cover it loosely with foil. This gives you time to make the glaze while the meat rests.

Making a glossy glaze

Skim first: pour the cooking liquid into a saucepan and remove excess fat before thickening. Bring it to a simmer over medium heat.

Slurry: whisk the cornflour and water together before adding them gradually, stirring constantly. Cook for 2–3 minutes, until the sauce thickens and turns glossy.

Serving the pork

Slice the roast into thick medallions or shred it, then spoon the glaze over the top. Grilled pineapple rings are an optional finishing touch; the recipe suggests charring them for 2–3 minutes per side.

Serve with rice, potatoes or bread to make the most of the sauce, and add a green vegetable or salad for contrast.

Recipe notes & tips

• Pat the pork dry before seasoning so the salt and pepper adhere well.
• Check the ingredient list for the missing crushed pineapple before you begin the sauce.
• Keep the slow cooker covered during cooking to retain heat and moisture.
• Whisk the cornflour fully into the water before adding the slurry to the hot liquid.
• Rest the pork while you thicken the glaze, then slice or shred just before serving.

Variations

• Add chilli: Stir a little chilli into the sauce for gentle heat.
• Use pineapple rings: Grill the optional rings and serve them alongside the pork.
• Serve shredded: Pull the cooked pork apart with forks and toss it with some glaze.
• Add citrus: Serve with lime wedges for a sharp contrast to the sweet glaze.
• Change the sides: Pair it with rice, potatoes or crusty bread to suit the meal.

Common mistakes to avoid

• Skipping the ingredient check: the method calls for crushed pineapple, so confirm its amount before cooking.
• Adding dry cornflour: whisk it with the water first to make a smooth slurry.
• Pouring in the slurry all at once: add it gradually while whisking to help prevent lumps.
• Overcooking without checking: start testing for fork-tenderness within the stated cooking window.
• Slicing immediately: let the pork rest under foil for about 30 minutes before cutting.

How to store

Refrigerate leftover pork and glaze in an airtight container for up to 3 days. Reheat gently in a covered pan or microwave until piping hot, adding a splash of water if the glaze has thickened too much.

Frequently asked questions