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Island Pork Roast

 Island Pork Roast
This fork tender roast is a nice mixture of sweet and tangy. I like to serve it over rice and the leftovers make wonderful sandwiches.—Heather Campbell, Lawrence, Kansas
10 ServingsPrep: 25 min. Cook: 5 hours


  • 1 boneless pork loin roast (about 4 pounds)
  • 1 large onion, sliced
  • 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons teriyaki sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/4 cup cornstarch
  • 1/2 cup cold water


  • Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add
  • pork. Drain pineapple, reserving juice; set pineapple aside. In a
  • small bowl, combine the sugar, lime juice, soy sauce, brown sugar,
  • teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and
  • reserved juice. Pour over roast.
  • Cover and cook on low for 5-6 hours or until a meat thermometer reads

2 of 2

Island Pork Roast (continued)

Directions (continued)

  • 160°. Add pineapple during the last hour of cooking.
  • Remove the meat, onion and pineapple to a serving platter; keep warm.
  • Discard bay leaf. Skim fat from cooking juices; transfer to a small
  • saucepan. Bring liquid to a boil. Combine cornstarch and water until
  • smooth; gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with pork. Yield: 10
  • servings.
Nutritional Facts: 4 ounces cooked pork with 1/4 cup pineapple mixture and 1/3 cup sauce equals 341 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 976 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.