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Pineapple Pork Slow Cooker: A Delicious and Easy Recipe for Your Family


  • Author: homesmad
  • Total Time: 380 minutes
  • Yield: 6-8 servings 1x

Description

This Pineapple Pork Slow Cooker dish features tender, shredded pork shoulder simmered in a sweet and tangy pineapple barbecue sauce, served over rice or quinoa. It’s an easy, crowd-pleasing meal perfect for any occasion!


Ingredients

Scale
  • 2 pounds pork shoulder, cut into 2-inch pieces
  • 1 can (20 ounces) pineapple chunks in juice, undrained
  • 1 cup barbecue sauce (your favorite brand)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 bell pepper, sliced (any color you prefer)
  • 1 onion, sliced
  • Cooked rice or quinoa, for serving
  • Chopped green onions, for garnish

Instructions

  1. Trim excess fat from the pork shoulder and cut into 2-inch pieces. Season with salt, black pepper, and red pepper flakes in a large bowl.
  2. In a separate bowl, mix barbecue sauce, soy sauce, brown sugar, minced garlic, and minced ginger until well combined. Add pineapple chunks with juice and stir gently.
  3. Layer half of the sliced onions and bell peppers at the bottom of the slow cooker. Add the seasoned pork pieces evenly on top.
  4. Pour the pineapple sauce mixture over the pork, ensuring all pieces are coated. Top with remaining onions and bell peppers.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through if desired.
  6. Check for tenderness; pork should be fork-tender. If not, cook for an additional 30 minutes to an hour.
  7. Remove pork, shred with two forks, and return to the slow cooker, stirring to coat in sauce.
  8. Serve over cooked rice or quinoa, garnished with chopped green onions.

Notes

  • For a spicier kick, add more red pepper flakes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 360 minutes