Slow Cooker Pineapple Pork Loin

Slow cooker pineapple pork loin is a sweet and savory family dinner that transforms a simple pork loin into a melt-in-your-mouth meal with very little effort. This easy recipe comes together with just a handful of ingredients and always disappears fast from our table. The combination of juicy pineapple and rich pork cooks together all day to create the most comforting entrée with a subtle tropical flair.

The first time I made this was for a Sunday potluck my in-laws were hosting and everyone went back for seconds. Now it’s the meal I make when I want to fill the house with amazing aromas and guarantee applause at dinnertime.

Ingredients

• Pork loin: A whole boneless pork loin about two to three pounds is the star of the dish Look for one with a little marbling and avoid getting a tenderloin which is too lean for this method
• Vegetable oil: Just enough for searing the pork Lending richness and helping lock in juices
• Salt and pepper: Essential for seasoning Taste before adding more at the table
• Fresh garlic: Minced fresh cloves boost both fragrance and depth of flavor
• Soy sauce: Choose a quality low sodium soy sauce for umami and balance
• Brown sugar: Adds a caramel-like sweetness Look for a soft and slightly moist brown sugar for the best results
• Pineapple chunks: Use a can with juice included Look for pineapple packed in 100 percent juice not syrup for a fresher taste

Step-by-Step Instructions

Prep the Pork:

Trim any excess fat from your pork loin with a sharp knife Pat it dry with paper towels then season generously with salt and pepper Let it sit while you gather your other ingredients

Sear for Maximum Flavor:

Heat a large skillet over medium high and add the vegetable oil Once the oil is shimmering add the pork loin carefully Sear it on each side about two to four minutes per side until deep golden brown This helps deepen the final flavor and keeps the juices inside

Load the Slow Cooker:

Transfer the browned pork loin into the slow cooker Rub the minced garlic over the entire surface of the meat Next pour the soy sauce evenly over the pork Add the pineapple chunks with all their juice arranging some fruit around the sides Sprinkle the brown sugar evenly over the top so it melts in during cooking

Slow Cook until Tender:

Set your slow cooker to low and cover Let it cook undisturbed for about six hours This yields a roast that is sliceable yet super tender For shreddable pork extend cooking to eight to ten hours and baste the roast a few times with the juices

Rest and Serve:

When the pork reaches an internal temperature of 135 degrees Fahrenheit transfer it to a cutting board and tent with foil Rest for ten to fifteen minutes to let the juices redistribute before slicing If shredding return the pulled meat to the slow cooker to soak up more juices before serving

Save

My favorite part is fishing out the pineapple chunks to place on top of each slice The sweetness and acidity do wonders alongside the savory pork My kids always ask for more sauce to drizzle over everything and it reminds me of family potlucks growing up where the best dishes had both flavor and heart

Storage Tips

Leftover pork can be stored in an airtight container in the fridge for up to three days Reheat gently with a splash of the cooking juices to keep it moist This pork also freezes very well Slice or shred before storing in freezer safe bags for easy future meals

Ingredient Substitutions

You may swap the brown sugar for honey or pure maple syrup for a different sweetness profile Fresh pineapple works if you have it but canned gives the most consistent result Low sodium soy sauce is best but coconut aminos could be substituted for soy free needs

Serving Suggestions

Serve thick slices of pork with a spoonful of pineapple sauce on top alongside steamed rice roasted sweet potatoes or a crisp green salad Leftovers make excellent sandwiches or sliders topped with extra pineapple and a sprinkle of fresh cilantro

Cultural and Historical Context

Combining pork and pineapple is popular in many cuisines from Hawaiian kalua pork to Filipino adobo This dish puts an American weeknight spin on the classic sweet and savory combination making tropical flavors accessible with everyday ingredients and the convenience of the slow cooker

Recipe FAQs

→ What cut of pork should be used?

Pork loin is ideal, as it yields tender slices. Avoid pork tenderloin, which is too lean for slow cooking.

→ Why is browning the pork important?

Browning locks in juices, enhances flavor, and gives the meat a golden crust before slow cooking.

→ Can the pork be shredded instead of sliced?

Yes, cooking the pork longer allows it to become soft enough for easy shredding. Mix back into the cooking juices for more flavor.

→ How should the pork loin be rested?

After removing from heat, cover with foil and let rest at least 10 minutes. This ensures juiciness in each slice.

→ What internal temperature is best when serving?

Remove the pork at 135°F, let it rest, and slice when it reaches 145°F for safe, juicy results.

→ Can the dish be made ahead?

Yes, marinate the pork up to 24 hours ahead to boost flavor, then cook as directed when ready.