Go Back

Slow Cooker Pineapple Pork Loin

Slow Cooker Pineapple Pork Loin delivers tender, slow-cooked pork with a glossy pineapple-soy glaze. The sweet-tang sauce reduces in the slow cooker and thickens with a quick cornstarch slurry for a spoonable finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 2.5 lb boneless pork loin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Pineapple and glaze
  • 1 can (20 oz) pineapple slices with juice
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.5 tsp smoked paprika
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish
  • 1 fresh thyme or green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the pork loin with salt, black pepper, and smoked paprika.
  2. Place the pork in the slow cooker and lay the pineapple slices over the top.
Make and pour the pineapple-soy sauce
  1. Whisk together pineapple slices with juice, soy sauce, brown sugar, garlic, apple cider vinegar, and ground ginger until smooth and combined.
  2. Pour the sauce around and over the pork so the meat sits partially in the glaze.
Slow cook until tender
  1. Cook on low for 5–6 hours until the internal temperature reaches 145°F, or cook on high for 2.5–3 hours until it reaches 145°F.
Rest, slice, and thicken the glaze
  1. Remove the pork and rest for 5 minutes, then slice.
  2. Whisk cornstarch and cold water together, stir it into the slow cooker sauce, and cook on high for 15 minutes until thickened.
Serve
  1. Serve sliced pork topped with pineapple glaze and garnished with fresh thyme or green onions for garnish.

Notes

For best texture, slice the pork across the grain right after the 5-minute rest. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop with a splash of leftover glaze. Freezing is not recommended because the pineapple sauce can thin slightly after thawing. For a lower-sugar option, replace brown sugar with a brown-sugar substitute measured 1:1, and taste the sauce before thickening.