Crockpot Polynesian Pork Recipe
Slow Cooker Polynesian Pork is tender, flavorful, and simmered in a sweet and tangy pineapple-ginger sauce that's perfect served over rice.
Servings: 8
Ingredients
- 3-4 pound pork loin
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 20- ounce can 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
- In a small bowl, combine 2 teaspoons of salt, 1 teaspoon each of black pepper, paprika, ground ginger, and garlic powder to create the spice rub, then rub it evenly over the entire 3-4 pound pork loin.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
- Open a 20-ounce can of pineapple chunks, draining and reserving the juice. In a medium bowl, mix the juice with 1/2 cup soy sauce, 2 tablespoons ginger paste, 1 cup diced sweet onion, and 4 cloves minced garlic to create the pineapple sauce.
- Place the seared pork loin in the slow cooker, pour the pineapple sauce over it, and scatter 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. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth, then stir into the slow cooker liquid. Cook on high for 15-20 minutes until thickened.
- Return the pork to the slow cooker to reheat, then shred with two forks or slice into thick pieces. Serve over rice, drizzled with sauce and pineapple chunks, and garnish with sliced green onions. Enjoy!
Notes
How to Store and Reheat:
Store any leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Alternatively, use the microwave, covering the pork to prevent drying out. This dish can be frozen for up to 2 months. Portion the pork and sauce into freezer-safe bags or containers, ensuring all air is removed before sealing.
Reheat leftovers in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Alternatively, use the microwave, covering the pork to prevent drying out. This dish can be frozen for up to 2 months. Portion the pork and sauce into freezer-safe bags or containers, ensuring all air is removed before sealing.
Variations:
- Slice 1–2 red or yellow bell peppers and add them in with the pineapple for extra color and sweetness.
- Stir in a little sriracha, a diced jalapeño, or a pinch of red pepper flakes to add some heat.
- Swap the canned pineapple chunks for fresh pineapple to give the sauce an even sweeter flavor.
- Use a boneless pork shoulder instead of pork loin for a slightly richer, more tender result.
- Double the sauce ingredients if you want extra sauce for drizzling over rice, noodles, or veggies.
- Serve over rice; our favorites are steamed jasmine rice or homemade fried rice. Be sure to ladle the sauce over the rice as well.
- Add a stir-fry vegetable or steam green beans or broccoli.
- Serve with the above with warm Hawaiian rolls with butter as well (MY FAVORITE!)
Nutrition
Calories: 272kcal | Carbohydrates: 6g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 1478mg | Potassium: 719mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg
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