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Slow Cooker Pineapple Pork Roast
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- #65117
A slow cooked pork roast gets a taste of sweet and sour with this simple recipe.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
1 tablespoon vegetable oil
5 pounds boneless pork roast
1 onion, sliced
1 red bell pepper, coarsely chopped
2 carrots, peeled and sliced 1/4-inch thick
1/4 cup brown sugar
1 can (15 ounce size) crushed pineapple, undrained
1 tablespoon tomato paste
1 tablespoon soy sauce
salt and pepper, to taste
1 pinch ground ginger
directions
Heat the oil in a large, heavy skillet over medium-high heat. Add the pork roast and cook, turning occasionally, until browned on all sides. Place the browned pork in the crock pot.
In the same skillet, add the onion, bell pepper, and carrots. Saute until the onion and pepper are slightly softened. Stir in the brown sugar, pineapple, tomato paste, soy sauce, and ginger. Add salt and pepper to taste. Heat the mixture through and stir to completely combine. Pour the mixture over the pork in the crock pot.
Cover the crock pot and cook on low for 4-6 hours or until the pork is tender and cooked through (use a meat thermometer to check for doneness for best results).
To serve, slice pork and serve with some of the pineapple mixture in the crock pot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
634 calories, 36 grams fat, 19 grams carbohydrates, 57 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 9, 2014
I omitted the carrots and chopped the onion instead of slicing it. I also used fresh grated ginger instead of dry (about 2 teaspoons) and added a little garlic. I was out of tomato paste so I used ketchup. The liquid was very thin when the pork was done so I removed the roast and cover it with foil and turned the heat of the crock pot up to high and stirred in a cornstarch slurry and let it thicken while the roast sat and then while I sliced it. The sauce was quite dissolved after the long cooking time so if you want it "prettier" you can add some crushed pineapple in at the end and let it heat through. It tasted great, just didn't look exciting (the sauce, the pork was fine).
Can I use a bone in pork roast?
Yes, that should be fine. It may affect cooking time so be sure to check it. Just take care when testing for doneness that the meat thermometer doesn't touch the bone.
January 29, 2014
The toughest part about this recipe was smelling it cook all day! Fantastic!
June 24, 2007
What a delightful and tasty dish. This was my first try using one of your recipes and I was thrilled with the result. It's pretty on the plate, too. I paired it with some Cal-Rose rice and it made a nice combo.