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A Little Story from My Kitchen
You know those kinds of recipes that become a little tradition in your home? This slow cooker hoisin pork is one of those. I first made it on a rainy Tuesday afternoon, sometime back when I had a fridge full of random odds and ends — half a bell pepper, a can of pineapple, a hunk of pork shoulder from the butcher’s weekend special. The idea was simple: toss it all in the slow cooker and hope for the best.
Well, that “best” turned into a family favorite.
Now I make this dish at least once a month — especially during the school year when schedules get nutty. It smells like dinner should smell: sweet, gingery, and just a little bit spicy. When the kids walk in and say, “Mom, is that the pineapple pork?” — I know I’ve won the day.
Why You’ll Love This
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Set-it-and-forget-it: The slow cooker does the heavy lifting while you get on with your day.
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Balanced flavors: Hoisin and pineapple bring sweet and tangy; soy and garlic add umami depth.
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Colorful and vibrant: Bell peppers give crunch and brightness — and look pretty darn nice on a plate.
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Customizable: Make it spicy, keep it mild, swap in tofu — it’s flexible and forgiving.
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Great with rice or noodles: Soba, jasmine, even cauliflower rice — they all work!
Ingredients & Little Notes
Here’s what you’ll need — and a few tips from my kitchen to yours:
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2 pounds pork shoulder, cut into chunks
Pork shoulder is fatty enough to stay tender and juicy during long cooking. If you want leaner, go for pork tenderloin — but keep an eye on the time, it cooks faster. -
½ cup hoisin sauce
This is the star — rich, sweet, almost like a Chinese BBQ sauce. I love Lee Kum Kee, but use what you have! -
¼ cup soy sauce + 2 tbsp rice wine vinegar
Soy adds saltiness and depth. The vinegar gives it that little zing — don’t skip it. -
2 tbsp brown sugar
Just enough to balance the vinegar and soy. You can use honey if you’re out. -
3 cloves garlic + 1 tbsp grated fresh ginger
Fresh is best, but in a pinch, the jarred stuff works. No judgment here. -
1 tbsp sesame oil
Adds a warm, nutty flavor. If you don’t have it, olive oil will do — but the taste won’t be quite the same. -
½ tsp black pepper + ¼ tsp red pepper flakes
Adjust to your heat tolerance. Want it fiery? Add a squirt of sriracha. -
1 cup pineapple chunks
Fresh or canned — just make sure they’re drained if canned. The sweetness balances everything beautifully. -
2 bell peppers, sliced
I like red and yellow for color contrast, but green works too. Toss them in at the beginning for soft texture, or later if you prefer a little crunch. -
1 tbsp cornstarch + 2 tbsp water
For thickening at the end. Totally optional, but great if you want a saucy dish that clings to rice. -
Scallions & sesame seeds, for garnish
Pretty, fresh, and they add a little crunch — don’t skip these if you can help it.
Let’s Make It! (Step-by-Step)
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Whisk together the sauce.
In a medium bowl, combine hoisin, soy sauce, vinegar, brown sugar, garlic, ginger, sesame oil, black pepper, and red pepper flakes. It’ll smell incredible already — like you’re about to eat at your favorite takeout spot. -
Layer it up in the slow cooker.
Toss in your pork chunks first. Then pour that gorgeous sauce right over the top. Stir things gently to coat all the meat. -
Add pineapple and peppers.
Scatter them over the top. They’ll soften and soak up flavor during cooking. -
Set it and go!
Cover and cook on low for 6–8 hours. The longer, the better — the pork should be fall-apart tender. You could do high for 4 hours in a pinch, but I always go low and slow if I can. -
Thicken if needed.
About 15 minutes before serving, mix cornstarch and water in a little bowl. Stir it into the sauce and let it bubble gently while you prep the rice or noodles. -
Serve and smile.
Spoon over warm jasmine rice or soba noodles. Sprinkle with scallions and sesame seeds. Take a deep breath — and enjoy.
A Few Fun Variations
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Go spicy: Add a splash of sriracha or a few slices of fresh chili if your crew can handle the heat.
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Make it meatless: Tofu (extra firm!) or tempeh work beautifully. Just reduce the cooking time to 3–4 hours.
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Add extra veg: Snap peas, baby corn, carrots, or even mushrooms — toss them in during the last hour so they don’t get mushy.
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Try a different protein: Chicken thighs are a lovely swap, and cook in about 4–5 hours on low.
Storing Leftovers Like a Pro
Let the dish cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan over low heat or in the microwave with a splash of water to loosen the sauce.
Freezing tip: This freezes like a champ — just hold off on the fresh garnishes until you’re ready to serve. Defrost overnight in the fridge and warm through slowly.
Before You Go…
If you’re anything like me, you’ll find yourself reaching for this recipe again and again — especially when the weather cools down and the days feel long. It’s the kind of dish that makes your kitchen smell like love.
Tried it? Have questions? Or maybe you added a little something of your own? I’d love to hear how it turned out for you — pop a comment below or send me a note. My inbox is always open, especially if you’re bringing hoisin pork with you. 😉
Warm hugs from my kitchen to yours,
Slow Cooker Hoisin Pork with Pineapple and Bell Peppers
Ingredients
- 2 pounds pork shoulder cut into chunks
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 cup pineapple chunks
- 2 bell peppers sliced
- 1 tbsp cornstarch
- 2 tbsp water to mix with cornstarch
- scallions sliced, for garnish
- sesame seeds for garnish
Instructions
- In a mixing bowl, combine hoisin sauce, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
- Place the pork shoulder chunks in the slow cooker.
- Pour the sauce mixture over the pork, ensuring each piece is coated.
- Add the pineapple chunks and sliced bell peppers to the slow cooker.
- Cover and cook on low for 6–8 hours, or until the pork is tender.
- If the sauce is too thin, mix the cornstarch with water and stir it into the sauce to thicken. Let it cook for an additional 15–20 minutes.
- Serve the pork over jasmine rice or soba noodles, garnished with sliced scallions and sesame seeds.
Notes
Nutrition