Slow Cooker Pineapple Pork Loin
This Slow Cooker Pineapple Pork Loin is a deceptively simple recipe that yields jaw-droppingly tender, sweet, and savory results. With just a few pantry staples, the slow cooker transforms the pork into a fork-tender masterpiece, topped with a glossy, caramelized amber glaze and optional grilled pineapple rings for a tropical comfort food experience.
Equipment
- Slow cooker (5-6 quart)
- Small bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Small saucepan
- Tongs
- Two forks
- Foil
- Grill pan or cast-iron skillet (optional)
- Pastry brush (optional)
Ingredients
- 2-3 lb pork loin roast
- ½ cup brown sugar, packed
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and black pepper, to taste
- Optional: 4-6 fresh pineapple rings for grilling
- Optional: 1 tablespoon oil for grilling
Instructions
- Pat the pork loin dry with paper towels and season generously with salt and black pepper on all sides. Place the pork in the bottom of the slow cooker.
- Sprinkle the minced garlic and grated ginger evenly over the top of the pork.
- In a small bowl, whisk together the undrained crushed pineapple, brown sugar, and soy sauce. Pour this mixture over the pork, ensuring it coats the top. The liquid should come about halfway up the sides of the pork.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork shreds easily with two forks.
- About 30 minutes before serving, carefully remove the pork to a cutting board and tent it with foil to rest.
- Pour the cooking liquid from the slow cooker into a small saucepan. Skim off any excess fat.
- Bring the liquid to a simmer over medium heat. In a small bowl, whisk the cornstarch and water together to form a slurry. Slowly pour the slurry into the simmering liquid, whisking constantly. Cook for 2-3 minutes until the sauce thickens into a glossy, amber glaze. Taste and adjust seasoning if needed.
- Optional: While the sauce thickens, heat a grill pan or cast-iron skillet over high heat. Lightly brush fresh pineapple rings with oil and grill for 2-3 minutes per side until charred.
- Slice the rested pork loin into thick medallions or shred it. Arrange on a platter, top with grilled pineapple rings (if using), and drizzle generously with the amber glaze. Serve immediately.
Notes
For a richer, more shreddable texture, substitute pork shoulder or butt and increase cook time by 1-2 hours. To make gluten-free, use coconut aminos instead of soy sauce. For a spicy kick, add 1-2 minced serrano peppers or 1 teaspoon red pepper flakes with the garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce can also be used as a glaze for chicken or tofu.