Slow Cooker Pineapple Pork

What’s this amazing dish?

So I stumbled across this recipe a few years ago when I was desperately trying to break out of my chicken dinner rut, and holy moly, it’s become a family favorite! Imagine tender, fall-apart pork shoulder slow-cooked with sweet pineapple, tangy soy sauce, and a hint of spice until everything melds into this incredible Hawaiian-inspired masterpiece. It’s basically a tropical vacation in your slow cooker. The best part? You just dump everything in the morning, forget about it, and come home to a house smelling so good you might actually cry a little.

Why You’ll Love This Recipe

• It’s literally a “dump and go” recipe – perfect for those mornings when you barely have time to find matching socks.
• The sweet-savory combo is a guaranteed crowd-pleaser (even my picky nephew who subsists on nuggets and air asks for seconds).
• It makes KILLER leftovers that taste even better the next day.
• You can customize the heat level from “Minnesota mild” to “why am I sweating?”
• The sauce reduces into this glossy, spoon-licking goodness that makes everything it touches taste amazing.
• It’s cheaper than takeout but tastes like you ordered from that fancy Hawaiian fusion place.
• Perfect for meal prep – this stuff freezes beautifully.

The Good Stuff You’ll Need

For the Pork:

• 3-4 pound pork shoulder (also called pork butt – and yes, I giggle every time I say it)
• 1 fresh pineapple, cut into chunks (or 2 cans pineapple chunks if you’re not up for wrestling with a fresh one)
• 1 red onion, sliced (yellow works too, but red looks prettier)
• 4 garlic cloves, minced (or 6 if you’re like me and measure garlic with your heart)
• 1/3 cup soy sauce (low sodium if you’re watching your salt)
• 1/4 cup brown sugar (packed – we’re not playing around here)
• 3 tablespoons rice vinegar (apple cider vinegar works in a pinch)
• 2 tablespoons sriracha (adjust to your heat preference)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground if you forgot to buy fresh… again)
• 1 tablespoon sesame oil (don’t skip this – it’s where the magic happens)
• 2 teaspoons Chinese five spice powder (optional but seriously amazing)

For Serving:

• Cooked white rice (or cauliflower rice if you’re doing that whole healthy thing)
• Sliced green onions (the more the better)
• Cilantro leaves (unless you’re one of those “cilantro tastes like soap” people)
• Sesame seeds (mostly because they make it look fancy)
• Lime wedges (the hit of acid really brightens everything up)
• Extra sriracha for the brave souls

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Let’s Do This

Morning Prep (10 minutes):

1. Grab your slow cooker. If you want easier cleanup later, line it with one of those handy slow cooker liners. Or don’t. I’m not your mom.
2. Take your pork shoulder and trim off any excessive fat if you’re feeling virtuous. Leave some though – that’s where the flavor lives! Cut the pork into 2-inch chunks. This step is technically optional, but it helps everything cook more evenly and absorb more flavor.
3. Dump the pork into your slow cooker. No need to brown it first (I mean, you CAN, but who has time for that on a busy morning?).
4. Throw in your pineapple chunks. If using canned, drain about half the juice out first, then dump the rest in – we want some juice but not a soup.
5. Add the sliced onion and minced garlic on top.
6. In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sriracha, ginger, sesame oil, and five spice (if using). Pour this mixture over everything in the slow cooker. Give it a quick stir to coat.
7. Put the lid on, set it to LOW for 8 hours or HIGH for 4-5 hours, and walk away. Go live your life!

Evening Magic (10 minutes):

1. Open the lid and take a moment to inhale that amazing smell. I’m not kidding, it’s therapeutic.
2. Using two forks, gently shred the pork. It should basically fall apart when you look at it.
3. If you want a thicker sauce (and trust me, you do), transfer the liquid to a saucepan and simmer it for about 10 minutes until reduced and slightly thickened. Pour it back over the pork. OR if you’re super lazy like me sometimes, just turn the slow cooker to HIGH, leave the lid off, and let it reduce for about 20-30 minutes while you prep the rest of dinner.
4. Give everything a good stir to make sure all that pork is coated in the glorious sauce.

Serving It Up:

1. Pile some rice in a bowl, top with a generous scoop of your pineapple pork.
2. Sprinkle with green onions, cilantro, and sesame seeds.
3. Add a lime wedge on the side for squeezing over top.
4. Take an Instagram-worthy photo because this looks too good not to share.
5. Devour while making inappropriate “mmm” noises.

Serving Suggestions

• Honestly, this is perfect over simple white rice, but jasmine rice adds a nice aromatic element.
• Want to take it next level? Serve it in hollowed-out pineapple halves and pretend you’re at a resort in Hawaii.
• For a lower-carb option, try it over cauliflower rice or in lettuce wraps with extra fresh veggies.
• This makes epic tacos the next day – just warm up the meat and serve in corn tortillas with avocado, red cabbage slaw, and a squeeze of lime.
• For a party, set up a DIY pineapple pork rice bowl bar with different toppings like diced mango, avocado, diced cucumbers, crushed macadamia nuts, and different hot sauces.
• Need a side? A simple cucumber-carrot salad with rice vinegar dressing cuts through the richness perfectly.

Switch It Up

Got the basics down? Let’s get creative:

• Spicy Peanut Version: Add 3 tablespoons of peanut butter to the sauce and top with crushed peanuts.
• Coconut Twist: Replace half the soy sauce with coconut aminos and add 1/2 cup coconut milk during the last 30 minutes of cooking.
• Korean-Inspired: Swap the five spice for Korean gochujang and add some kimchi on top when serving.
• Pineapple Pork Fried Rice: Use the leftovers to make the best fried rice of your life the next day. Just sauté with cold rice, an egg, and whatever veggies are wilting in your crisper drawer.
• Party Sliders: Pile the pork on Hawaiian sweet rolls with a slice of provolone and quick pickle slaw for game day sandwiches that will make you the MVP.
• Meal Prep Bowls: Portion into containers with rice, steamed broccoli, and a little container of extra sauce. Your co-workers will have lunch envy all week.

Storage & Leftovers

• This will keep in the fridge for 4-5 days in a sealed container, and honestly gets better as it sits.
• Freeze portions in ziplock bags for up to 3 months. Lay them flat so they freeze in thin packets that thaw quickly.
• To reheat, thaw overnight in the fridge (if frozen), then microwave with a splash of water to keep it moist, or warm gently on the stovetop.
• If the sauce gets too thick after refrigeration, add a tablespoon or two of water or pineapple juice.
• Pro tip: Freeze some in ice cube trays, then pop a cube into stir-fries or fried rice for an instant flavor boost.

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Questions People Actually Ask

Q: Can I use a different cut of pork?
A: Sure! Pork loin works but will be less tender and juicy. Boneless country-style ribs are a good alternative. Just avoid super lean cuts like tenderloin – they’ll dry out.

Q: I don’t have a slow cooker. Can I make this another way?
A: Absolutely! Try it in a Dutch oven in the oven at 325°F for about 3 hours, or in an Instant Pot on high pressure for 45 minutes with natural release.

Q: Can I prep this the night before?
A: 100% yes! Assemble everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, just pop it into the slow cooker base and turn it on. Future You will be so grateful to Past You.

Q: I’m not a fan of pineapple. Is there a substitute?
A: Mango works beautifully! Or try peaches in summer. You just want something sweet that can stand up to long cooking.

Q: My sauce is too thin/watery. Help!
A: No worries! Make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the sauce while it’s bubbling (either in a separate pan or with the slow cooker on HIGH with the lid off). It’ll thicken up in about 2-3 minutes.

Q: Can I double this recipe?
A: As long as your slow cooker is big enough, go for it! Cooking time stays roughly the same. It’s great for feeding a crowd or stocking your freezer.

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