Ingredients
Scale
- 3–4 pounds pork loin
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 20 ounces pineapple chunks in juice
- 1/2 cup soy sauce
- 2 tablespoons ginger paste
- 1 cup sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Combine salt, black pepper, paprika, ground ginger, and garlic powder in a small bowl to create a spice rub, then rub it over the pork loin.
- Heat olive oil in a large skillet over medium-high heat, sear the pork on all sides until browned (about 2-3 minutes per side), then set aside.
- Drain a can of pineapple chunks, reserving the juice. Mix the juice with soy sauce, ginger paste, diced onion, and minced garlic to prepare the pineapple sauce.
- Place the seared pork loin in the slow cooker, pour the pineapple sauce over it, and add the pineapple chunks around. Cover and cook on low for 6 hours or high for 4 hours until tender.
- Remove the pork and set aside. Mix cornstarch with water until smooth and stir into the slow cooker liquid. Cook on high for 15-20 minutes until thickened.
- Return the pork to the slow cooker to reheat, shred or slice it, and serve over rice drizzled with sauce and garnished with green onions.
Notes
For a spicier flavor, add some red pepper flakes to the spice rub.
Serve with steamed rice or vegetables for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Polynesian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg