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Slow-Cooked Sweet 'n' Sour Pork

 Slow-Cooked Sweet 'n' Sour Pork
Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. -Martha Nickerson of Hancock, Maine
6 ServingsPrep: 20 min. Cook: 6-1/2 hours


  • 2 tablespoons plus 1-1/2 teaspoons paprika
  • 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice, optional


  • Place paprika in a large resealable plastic bag. Add pork, a few
  • pieces at a time, and shake to coat. In a nonstick skillet, brown
  • pork in oil in batches over medium-high heat. Transfer to a 3-qt.
  • slow cooker.
  • Drain pineapple, reserving juice; refrigerate the pineapple. Add the
  • pineapple juice, onion, green pepper, vinegar, brown sugar, soy
  • sauce, Worcestershire sauce and salt to slow cooker. Cover and cook

2 of 2

Slow-Cooked Sweet 'n' Sour Pork (continued)

Directions (continued)

  • on low for 6-8 hours or until meat is tender.
  • Combine cornstarch and water until smooth; stir into pork mixture.
  • Add pineapple. Cover and cook 30 minutes longer or until sauce is
  • thickened. Serve over rice if desired. Yield: 6 servings.
Nutritional Facts: 1 cup pork mixture (calculated without rice) equals 312 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 592 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.