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Hawaiian Pork Roast with Pineapple Recipe

Hawaiian Pork Roast with Pineapple Recipe

“This is one of my favorite slow-cooker recipes,” says Ruth Chiarenza of La Vale, Maryland. “It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.”
TOTAL TIME: Prep: 30 min. Cook: 4 hours YIELD:8 servings

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 2 cups DOLE® Canned 100% Pineapple Juice
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1/2 cup sliced celery
  • 1/2 cup cider vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 1/3 cup cold water

Directions

  • 1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
  • 2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
  • 3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

Nutritional Facts

1 serving: 389 calories, 13g fat (3g saturated fat), 85mg cholesterol, 815mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 34g protein.

Reviews for Hawaiian Pork Roast with Pineapple

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MY REVIEW
Sierrahiker68 User ID: 8958662 255843
Reviewed Oct. 23, 2016

"I cooked it for 5 hours and made a hawaiian pulled pork out it. Put it on some Hawaiian sweet rolls with a pickle.. nice!"

MY REVIEW
brat85 User ID: 4823464 113220
Reviewed May. 21, 2014

"This is really good. I cooked the meat on low for 6 hours, it came out juicy and flavorful. On the sauce I didn't strain out the pineapple and celery; I wanted the tidbits. I got a total of 6 1/2cups broth. I used 4 cups and doubled the cornstarch & water to thicken it. The 1/4cup cornstarch & 1/3cup water wasn't enough for me to have a nice gravy consistency. The additional 2 1/2cups broth I used the 1/4cup cornstarch and 1/3cup water and it thickened nicely for a gravy consistency. I would have liked a little more pineapple taste so next time I will add pineapple chunks as an additional garnish. This is a definite keeper."

MY REVIEW
Lfc10s User ID: 6889636 60049
Reviewed Feb. 24, 2013

"A family favorite for years now!"

MY REVIEW
rayeellen User ID: 602940 60824
Reviewed Oct. 11, 2012

"My whole family loved this but I did change a few things. First, I doubled the roast size so it would not fit in my crock. No problem, I simply used by cast iron roaster and cooked in on the stovetop on a low simmer for the same amount of time. Worked beautifully. Also, I did not strain the cooking liquid since I wanted to have the fruit and celery in the sauce. Worked. It was a hit."

MY REVIEW
mariadotson User ID: 2556989 56257
Reviewed Aug. 16, 2012

"I was looking for a slow cooker recipe for some pork ribs that I found on sale. It's summer & the slow cooker is a blessing for busy, warm days. My family loved the recipe. Will definitely keep this recipe on hand."

MY REVIEW
belisamasana User ID: 4007311 138275
Reviewed Feb. 26, 2012

"My entire family loved this recipe. It's a new favorite."

MY REVIEW
Rockamama User ID: 1263362 60815
Reviewed Sep. 15, 2011

"I think it's funny when a recipe is called "Hawaiian" simply because pineapple has been added to it. The sauce was too strong."

MY REVIEW
owami User ID: 5550090 206487
Reviewed Apr. 15, 2011

"A little strong on the cider vinegar & soy sauce, I thought. I think those could be significantly reduced. And I had to double the cornstarch & water to get it to thicken. Otherwise, good flavor. My family enjoyed it."

MY REVIEW
meshellsncheese User ID: 1050141 89350
Reviewed Nov. 1, 2010

"I have got to say this is the best pork roast I have ever had! Yum! I love the combination of flavors and the meat was so juicy and fall apart tender! This roast will become a regular on my menu! Thank you for the recipe!"

MY REVIEW
jenbrowne User ID: 1995906 138313
Reviewed Oct. 29, 2010

"easy - yummy - juicy - lots of gravy - fun but not too exotic"

MY REVIEW
dawnrosanne User ID: 1014810 206486
Reviewed May. 24, 2010

"Make sure you don't over cook it. I cooked it for 3.5 hours and I think it was about 30 minutes too much. Next time I'll start checking it at 2 1/2 hours. It was very good though."

MY REVIEW
bameiboo User ID: 2470958 60813
Reviewed Feb. 4, 2010

"Everytime I have had a pork roast it is dry. Maybe I just prefer fatty meat! The sauce was good and no one complained but me. I had a larger pork loin cut for this roast and a bunch of pork chops, maybe I'll fare better with those. I am planning weekly menus that use the crock pot nearly everyday(due to high power bills!) so I guess not everyone will be a favorite!"

MY REVIEW
syd5 User ID: 1343926 64375
Reviewed Jan. 10, 2010

"Very good. Although the soy sauce gave my sauce a darker color than is pictured here. This will become a staple for pork roasts in my family."

MY REVIEW
donutk User ID: 3498229 138312
Reviewed Sep. 21, 2009

"I made this last night and everyone raved about it. This will definitely be used again. Also, the leftover meat and sauce were terrific as a sandwich the today for lunch."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.