The best weeknight dinners are the ones that practically make themselves. This pineapple pork loin is one of those recipes that fills your house with an amazing smell while you’re doing literally anything else.
The sweet-savory combination works every single time, and people will beg for the recipe.
The pork comes out tender enough to pull apart with a fork. The pineapple creates this incredible glaze that caramelizes just enough without any extra effort on your part.
Why You’ll Love This Recipe
This is hands-off cooking at its best. You spend maybe 10 minutes getting everything into the crockpot, then walk away for hours.
The ingredient list is short and straightforward. Nothing exotic or hard to find.
The flavor is way more impressive than the effort suggests. Sweet pineapple balances perfectly with garlic and soy sauce, and the pork absorbs everything as it cooks.
Leftovers are fantastic. The meat reheats beautifully and works in sandwiches, over rice, or even in tacos the next day.
It’s one of those recipes that makes you look like you know what you’re doing in the kitchen, even if you’re just winging it most of the time.
Ingredients
- 3-4 lb pork loin roast
- 1 can (20 oz) pineapple chunks in juice, undrained
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt to taste
Instructions
Place the pork loin in your crockpot. It’s fine if it’s still a bit frozen, though thawed works better.
In a medium bowl, mix together the pineapple (with its juice), brown sugar, soy sauce, garlic, rice vinegar, ginger, and black pepper.
Pour the pineapple mixture over the pork. Make sure some of the pineapple chunks settle around the sides so they cook down into the sauce.
Cover and cook on low for 6-8 hours or high for 3-4 hours. The pork is done when it reaches 145°F internally and shreds easily with a fork.
Remove the pork from the crockpot and let it rest on a cutting board for about 5 minutes. Tent it with foil to keep it warm.
While the pork rests, make the glaze. Pour the liquid from the crockpot into a small saucepan.
Mix the cornstarch and water in a small bowl until smooth, then whisk it into the pineapple liquid.
Bring the sauce to a boil over medium-high heat, stirring frequently. Let it simmer for 2-3 minutes until it thickens to a glaze consistency.
Slice the pork or shred it with two forks, depending on your preference. Either way works great.
Pour the thickened glaze over the pork and toss to coat. Taste and add salt if needed.
Serve over rice, with roasted vegetables, or however you prefer. The glaze is really good, so don’t skip it.
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Crockpot Pineapple Pork Loin
This easy crockpot pineapple pork loin combines tender, juicy pork with a sweet and savory glaze that practically makes itself.
- Total Time: 6 hours 10 minutes
- Yield: 6–8 servings 1x
Ingredients
- 3–4 lb pork loin roast
- 1 can (20 oz) pineapple chunks in juice, undrained
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt to taste
Instructions
- Place the pork loin in your crockpot. It’s fine if it’s still a bit frozen, though thawed works better.
- In a medium bowl, mix together the pineapple (with its juice), brown sugar, soy sauce, garlic, rice vinegar, ginger, and black pepper.
- Pour the pineapple mixture over the pork. Make sure some of the pineapple chunks settle around the sides so they cook down into the sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. The pork is done when it reaches 145°F internally and shreds easily with a fork.
- Remove the pork from the crockpot and let it rest on a cutting board for about 5 minutes. Tent it with foil to keep it warm.
- While the pork rests, make the glaze. Pour the liquid from the crockpot into a small saucepan.
- Mix the cornstarch and water in a small bowl until smooth, then whisk it into the pineapple liquid.
- Bring the sauce to a boil over medium-high heat, stirring frequently. Let it simmer for 2-3 minutes until it thickens to a glaze consistency.
- Slice the pork or shred it with two forks, depending on your preference. Either way works great.
- Pour the thickened glaze over the pork and toss to coat. Taste and add salt if needed.
- Serve over rice, with roasted vegetables, or however you prefer. The glaze is really good, so don’t skip it.
- Prep Time: 10 minutes
- Cook Time: 6 hours
