Pork loin slow-cooked with pineapple, brown sugar, soy sauce and garlic. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, then rest for 5 minutes before slicing.
Why You’ll Love It
- Simple pantry ingredients.
- Family favorite for years.
- Easy to make ahead.
What You Need
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp vegetable oil
- 2-3 lb pork loin roast (boneless or bone-in)
- 8 cloves garlic (minced)
- 1/4 cup soy sauce (regular or reduced-sodium; use certified gluten-free tamari or coconut aminos for gluten-free)
- 1/2 cup light brown sugar
- 1 can pineapple chunks (20 oz, with juice)
How to Make Slow Cooker Pineapple Pork Loin
- In a small bowl, combine onion powder, smoked paprika, salt, and black pepper. Rub the mixture all over the pork loin to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden-brown, about 1-2 minutes per side.
- Place the seared pork loin in the slow cooker. Sprinkle minced garlic over the top.
- Add soy sauce and pineapple chunks along with their juice to the slow cooker. Sprinkle the brown sugar evenly over the top.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Start checking at the early end of the range and cook until the center reaches at least 145°F (63°C).
- Carefully remove the pork loin from the slow cooker and rest it for 5 minutes before slicing. Serve over steamed rice or roasted vegetables, spooning the pineapple sauce over the top.
Tips
- Read the whole recipe once before you start.
- Let it rest a few minutes before serving so it sets.
- Leftovers reheat well the next day.
Serving and Storing
Keep leftovers covered in the fridge up to 3 days. Reheat gently.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble earlier in the day and cook when ready.
Can I freeze it?
Most of it freezes well for up to 2 months.
Slow Cooker Pineapple Pork Loin
Pork loin slow-cooked with pineapple, brown sugar, soy sauce and garlic. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, then rest for 5 minutes before slicing
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Ingredients
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp vegetable oil
- 2-3 lb pork loin roast (boneless or bone-in)
- 8 cloves garlic (minced)
- 1/4 cup soy sauce (regular or reduced-sodium; use certified gluten-free tamari or coconut aminos for gluten-free)
- 1/2 cup light brown sugar
- 1 can pineapple chunks (20 oz, with juice)
Instructions
- In a small bowl, combine onion powder, smoked paprika, salt, and black pepper. Rub the mixture all over the pork loin to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden-brown, about 1-2 minutes per side.
- Place the seared pork loin in the slow cooker. Sprinkle minced garlic over the top.
- Add soy sauce and pineapple chunks along with their juice to the slow cooker. Sprinkle the brown sugar evenly over the top.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Start checking at the early end of the range and cook until the center reaches at least 145°F (63°C).
- Carefully remove the pork loin from the slow cooker and rest it for 5 minutes before slicing. Serve over steamed rice or roasted vegetables, spooning the pineapple sauce over the top.
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