Slow Cooker Pineapple Pork Loin

This pineapple pork loin recipe transforms a simple cut of meat into a crowd-pleasing main dish with only a handful of ingredients and minimal prep. Slow cooking brings out the best in both the savory pork and the tangy sweet pineapple. It has become my go-to when I am expecting guests or need a comforting meal with hardly any fuss.

The first time I made this, my friends were convinced I had spent hours in the kitchen despite how quick the setup was. Every time I serve this, the pineapple sauce gets rave reviews at the table.

Ingredients

• Pork loin: Two to three pounds trimmed of excess fat for lean and juicy results; select a roast with some marbling
• Vegetable oil: For searing to lock in moisture; use a neutral oil for best browning
• Salt and black pepper: To enhance flavors; season well on all sides
• Garlic: Eight cloves minced for depth; fresh garlic makes a difference for aroma
• Soy sauce: For a rich umami base; choose a good quality low sodium version if watching salt
• Brown sugar: For a hint of molasses sweetness; always use fresh so it mixes easily
• Pineapple chunks: One can with juice for a tropical tang; both the fruit and juice are important for flavor and tenderness; use pineapple canned in juice not syrup

Step-by-Step Instructions

Trim and Season:

Pat your pork loin dry with paper towels then trim any large pieces of fat. Sprinkle salt and black pepper evenly on all sides, pressing gently so it sticks to the surface.

Sear the Pork:

Preheat a skillet with the vegetable oil over medium high heat until shimmering. Carefully add the pork loin and sear each side for two to four minutes. The goal is a deep golden crust that adds flavor to the final dish.

Layer in the Slow Cooker:

Move the pork loin to the center of your slow cooker. Scatter the minced garlic directly on the top, then drizzle in the soy sauce, taking care to cover as much of the surface as possible. Pour the entire can of pineapple chunks with juice over the pork, making sure the fruit and liquid both surround the roast. Sprinkle brown sugar evenly across the pineapple and meat.

Cook Until Tender:

Set the slow cooker to low. For slicable pork, cook for four to six hours and resist the urge to open the lid early. For fork-tender pulled pork, extend the cooking time up to ten hours. Every few hours, carefully spoon some juices over the loin for maximum moisture and flavor.

Shred if Desired:

If making pulled pork, use two forks to shred the meat once it is fall-apart tender. Stir the shredded pork back into the sauce and continue cooking on low for another hour for rich, concentrated flavor.

The way the pineapple softens and blends into the sauce always reminds me of holiday gatherings at my grandmother’s home. My favorite part is spooning the vibrant sauce over a big platter and watching everyone’s faces as they take the first bite.

Storage Tips

Leftover pork loin stores well in an airtight container in the fridge for up to four days. Always let meat cool before sealing to prevent condensation. The sauce thickens as it chills which makes it perfect for sandwiches or quick stir fries later in the week.

Ingredient Substitutions

If you are out of fresh garlic, substitute one teaspoon of garlic powder for every two cloves. Pork shoulder can be used for a richer, fattier pulled version. If you want a milder sweetness, swap brown sugar for honey, stirring it in during the last thirty minutes of cooking.

Serving Suggestions

This pork loin is a natural fit with steamed jasmine rice or coconut rice. Spoon extra pineapple sauce on top for extra flavor. It also makes excellent tacos with crunchy cabbage slaw or a hearty sandwich filling topped with pickled onions.

By letting the flavors mingle all day in the slow cooker, you end up with effortless comfort food that wins every time.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well; just include any natural juice for extra flavor and moisture.

→ Is it necessary to sear the pork loin before slow cooking?

Searing helps develop a deep, caramelized flavor and seals in juices, but you may skip this step in a pinch.

→ How do I achieve pulled pork texture?

Cook the pork loin on low for 8-10 hours, then shred and return it to the slow cooker to soak up the juices.

→ Can other cuts of pork be used?

Pork shoulder or pork butt are good alternatives and result in a similarly tender and flavorful dish.

→ What side dishes pair well with this meal?

Steamed rice, roasted vegetables, or a fresh green salad complement the sweet and savory flavors beautifully.