Slow Cooker Pineapple Pork Loin
A slow cooker comes in handy when I am too busy to cook a big meal but have friends over for dinner. With my slow cooker pineapple pork loin recipe, I can have an incredible meal made with just six ingredients. It takes 10 minutes to prep, and the crockpot does the rest of the work! This is a great, sweet, and savory dish with a tasty tropical twist.
I know that people either love or hate pineapple in savory dishes, but I love it. Yes, I am one of those people who ask for pineapple on their pizza. Don’t judge me, please! My favorite quick meal is this one-pan pineapple pork chops recipe, and I even tried combining pineapple with beef in this one-pan pineapple ground beef recipe! Give it a try; you might love this combo as much as I do!
Table of contents
Do you see how simple recipes can look and taste so fancy? This is why I am testing and sharing my recipes with you: so you can effortlessly cook great meals! This crockpot Hawaiian pork loin is always a hit. It’s easy enough to make on a weeknight but impressive enough to serve on special occasions.
Why you will love this recipe
- It’s easy: Minimal prep work and the slow cooker does the rest.
- The meat falls apart: Cooking pork low and slow in pineapple juice allows the enzymes to break down the muscles in the meat. That means it will fall apart and melt in your mouth.
- There is no big cleanup: If you use a slow cooker liner (which I totally recommend), you only have to clean the frying pan in which you browned the pork.
- You only need five ingredients: Pork loin, garlic, brown sugar, soy sauce, and pineapple.
What you will need
- Pork loin – I typically make this meal with a pork loin that is about three to four pounds in weight. After cutting off the extra fatty parts, it was the perfect size for six people.
- Vegetable oil – I usually recommend using extra virgin olive oil, but in this case, anything is okay because you are just searing the meat.
- Garlic – Don’t use jarred pre-minced garlic if you can get fresh. It makes a big difference in the flavor, and the ones in the jar are usually soaked in oil.
- Soy sauce – Organic, low-sodium soy sauce is my number one choice. It contains no pesticides or preservatives and is not overpoweringly salty.
- Brown sugar – I like light brown sugar for this recipe because the pork soaks in it all day, and you don’t want the taste to cover the other flavors.
- Pineapple chunks with juice – I prefer the canned pineapple for this recipe since I also use the juice.
How to make
Prepare the meat: First, I trim the excess fat off the pork loin and season it with salt and pepper.
Sear the meat: Next, I heat a large pan on medium-high with a bit of oil. Then, I add the pork loin and brown it on each side for three or four minutes.
Cook the meat: I place the loin in the slow cooker and rub garlic all over it. I add the soy sauce and a can of pineapples with juice and stir. Next, I sprinkle the brown sugar over the pork loin and cook for eight hours on low. The internal temperature should read 135 degrees F when it is done. It will rise to 145 degrees F as it rests.
Serve: I let it rest for 15 minutes before slicing to allow the juices to be reabsorbed into the meat.
Expert tip
The secret to tender pork loin
The internal temperature of pork loin should be 145 degrees F when served. However, the pork loin continues to cook even after I turn off the slow cooker. That is why I recommend stopping cooking it when it gets to 135 degrees F. Place it on a serving plate and cover it with foil; let the meat rest for 10 to 15 minutes before slicing so the juices get reabsorbed.
With this slow cooker pork loin recipe, the meat is cooked in pineapple juice, a citric acid that breaks down the muscle fibers. I do not recommend cooking it on High. The long, slow cooking at a low temperature allows the pineapple to soften the pork loin so it practically falls apart when picked up.
More tips to consider
- Do not skip the browning step. Searing the meat locks the juices in where they belong.
- Also, remember to let the pork loin rest for at least 10 minutes before serving. This allows the juices to be reabsorbed so they don’t run out when it is sliced.
- The pork can also be marinated for up to 24 hours before it is cooked.
- When serving, the meat should be 145 degrees F. However, please remove it from the crockpot when the thermometer reads 135 degrees F because it will continue to cook as it rests.
- Be sure to get pork loin – not pork tenderloin. The tenderloin is too lean for this recipe and will not turn out the same.
Recipe variations and add-ins:
- Other cuts: Other cuts of pork also work for this recipe, like pork butt, shoulder, or tenderloin.
- Spicy pork: Sometimes, I add 1/4 teaspoon of red pepper flakes and 1/4 cup of hot sauce to the pineapple juice mixture for a kick of heat.
- Different citrus: To make this less sweet, use lime, lemon, or orange juice.
- Other herbs: I like to add different herbs and spices, such as rosemary, thyme, smoked paprika, and dill.
Serving suggestions:
My favorite way to serve this pork loin is with a pile of either perfectly creamy mashed potatoes or fluffy white rice and one of the family’s favorite vegetables, like brown sugar-roasted carrots or green beans. My kids love the sweet meat with just about anything I serve, but these cheesy scalloped sweet potatoes are their favorites.
When I have company, I make this easy berry-baked brie to match the sweet and savory theme. I also like to add these pineapple mojitos and, for dessert, this super easy-to-make, no-bake pineapple fluff.
How to store leftovers:
- Refrigerate: Any leftovers should be refrigerated right away and can be stored in an airtight container for three to four days.
- Freezing: If I cannot finish the pork loin in a few days, wrap it in plastic wrap and then in foil before putting it in a freezer bag or a freezer-safe container. It will stay fresh for three months.
- Defrost: Thaw the frozen leftovers in the fridge overnight before serving.
- Reheating: The best way to reheat one serving of leftover pork is in the microwave for 60 to 90 seconds. To reheat a large portion of the meat, put it in a roasting pan, cover it with foil, and bake at 350 degrees F for 15 minutes.
More pork recipes to try:
- Garlic Lime Pork Tenderloin
- Slow Cooker Peach Pork Loin
- Bacon-Wrapped Pork Tenderloin
- Instant pot Pulled Pork
Frequently asked questions
Pineapple contains bromelain, an enzyme that breaks down the protein fibers in pork and other meats. When this happens, the pork absorbs more moisture and becomes more tender. Not only does it tenderize it, but it also allows it to soak up the flavors of the pineapple and other seasonings you add.
While the slow cooker does cook slowly, it can still cook the pork loin too long and cause it to become dry. This is especially problematic if you cook it on high and it does not have enough liquid. Ensure enough liquid is in the slow cooker and do not cook it too long on high. I highly recommend cooking it for eight to nine hours on low heat, which is what the slow cooker is made for. Use a meat thermometer to test the internal temperature to ensure it is at least 145°F.
No, it should only come about a quarter of the way up the sides of the meat. The main reason is that the pork will release moisture as it cooks, and you do not want it to overflow. Some pork cuts have a lot of fat, which turns into grease, which mixes with the other liquids, covering the whole piece of meat.
More slow cooker recipes to try:
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Slow Cooker Pineapple Pork Loin
Ingredients
- 2-3 lb pork loin trimmed of excess fat
- 2 tablespoons vegetable oil
- salt and pepper
- 8 cloves garlic minced
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 23.5 ounces can pineapple chunks with juice
Instructions
- Trim pork loin of excess fat and season with salt and pepper. Set aside.
- Heat a large pan over medium-high heat. Add oil. Once the oil is hot, add the pork loin and brown it on each side for 2-4 minutes or until golden.
- Add the pork to the slow cooker and rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
- Put the lid on the slow cooker and cook on low for 6 hours for a soft pork loin that can still be sliced.
- If you want extra soft pork to make shredded pineapple pork, cook it on low for 8-10 hours, lifting the lid a few times and using a ladle to pour the juices over the pork to keep it moist. After you shred the pork, add it to the slow cooker and cook it on low for another hour.
- Serve and enjoy!
Video
Notes
The secret to tender pork loin
The internal temperature of pork loin should be 145 degrees F when served. However, the pork loin continues to cook even after I turn off the slow cooker. That is why I recommend stopping cooking it when it gets to 135 degrees F. Place it on a serving plate and cover it with foil; let the meat rest for 10 to 15 minutes before slicing so the juices get reabsorbed. With this slow cooker pork loin recipe, the meat is cooked in pineapple juice, a citric acid that breaks down the muscle fibers. I do not recommend cooking it on High. The long, slow cooking at a low temperature allows the pineapple to soften the pork loin so it practically falls apart when picked up.More tips to consider
- Do not skip the browning step. Searing the meat locks the juices in where they belong.
- Also, remember to let the pork loin rest for at least 10 minutes before serving. This allows the juices to be reabsorbed so they don’t run out when it is sliced.
- The pork can also be marinated for up to 24 hours before it is cooked.
- When serving, the meat should be 145 degrees F. However, please remove it from the crockpot when the thermometer reads 135 degrees F because it will continue to cook as it rests.
- Be sure to get pork loin – not pork tenderloin. The tenderloin is too lean for this recipe and will not turn out the same.