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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
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    8 servings

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

Directions

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

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