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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. It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. —Ruth Chiarenza La Vale, Maryland
TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD:8 servings


  • 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


  • 1. Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides.
  • 2. Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours.
  • 3. Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast. Yield: 8 servings.

Nutritional Facts

1 serving: 390 calories, 13g fat (3g saturated fat), 85mg cholesterol, 783mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 34g protein.

Reviews for Hawaiian Pork Roast with Pineapple

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Reviewed Jan. 3, 2018

"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."

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!"

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."

Reviewed Feb. 24, 2013

"A family favorite for years now!"

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."

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."

Reviewed Feb. 26, 2012

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

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."

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."

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!"

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