Hawaiian Pork Roast with Pineapple
This is one of my favorite slow cooker recipes. It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. —Ruth Chiarenza La Vale, Maryland
Ingredients
- 2 cups 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 boneless pork loin roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1/4 cup cornstarch
- 1/3 cup cold water
Reviews
I have a pork tenderloin that I'm thinking of making this way, with some modifications since it's a different cut of pork. The pineapple sounds like a great idea. However, I will reduce the sweet/sour aspect and limit the soy sauce to a mere tablespoon or so. Low sodium soy sauce can still pretty salty and could easily ruin the dish for those of us who don't like a lot of salt.
Very good was easy to make I found it didn’t take as long to cook (low) (145 temp and I added some extra frozen pineapple & celery midway in Cooking process which gave like a fruit veggie medley which I placed over rice plus I did add 2-3 TBLS of liquid smoke to the start of the sauce. This is a KEEPER
For those that said their pork always comes out dry, do this. FORGET cooking time and only cook by temp. When roast hits 140 degrees internal remove and cover and let it rise to 145. You will never have a dry piece of pork again or any other meat as far as that goes. The meal was great but I did cut back on the vinegar a little.
I plan to make this recipe this weekend for our dinner group. The recipe does not say if it should be cooked on high or low temperature. Can anyone help me? New Crock Pot so am not sure of times. I see the low setting took 6 hours. I want nice slices for serving. Thank you.
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!
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.
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A family favorite for years now!
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.
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.