Here’s a delicious and easy recipe for Slow Cooker Pineapple Pork:
Ingredients:
- 2 pounds (approx. 1 kg) pork shoulder or pork butt, cut into large chunks
- 1 can (20 oz) pineapple chunks in juice, undrained
- 1 cup BBQ sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- Prepare the Ingredients:
- Cut the pork shoulder into large chunks.
- Dice the onion and mince the garlic.
- Slice the bell pepper.
- Assemble in Slow Cooker:
- Place the pork chunks in the slow cooker.
- Add the diced onion, minced garlic, and sliced bell pepper on top of the pork.
- Mix the Sauce:
- In a bowl, combine the pineapple chunks (with juice), BBQ sauce, soy sauce, brown sugar, ground ginger, black pepper, and salt.
- Pour this mixture over the pork and vegetables in the slow cooker.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shredded with a fork.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, you can use cornstarch.
- Remove the pork and vegetables from the slow cooker.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the liquid in the slow cooker.
- Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce thickens.
- Serve:
- Serve the pineapple pork over rice, noodles, or alongside your favorite vegetables.
Tips:
- For extra flavor, you can sear the pork chunks in a skillet before placing them in the slow cooker.
- Add some heat with a teaspoon of crushed red pepper flakes or a diced jalapeno if you like it spicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your flavorful and tender Slow Cooker Pineapple Pork!