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.
Can’t wait to use my slow cooker all the time again, and I’ll definitely be trying this one!
I love the idea of pineapple in this. My boys always request it on their pizza so why not on their pork?!
Pineapple and pork are a match made in heaven!
I love a nice sweet taste with my meat. Great flavor combo!
Never thought of making the pork loin in the slow cooker. Such a great idea!
This is perfect for during the summer when you want to pretend like you’re on a tropical island but you don’t want to turn on the oven for dinner too. Love it!
This inspires me to get out my slow cooker! This recipe is so easy to make and full of flavor!
Nothing better than finding an amazing new dinner recipe!!
This looks like an amazing dinner!
I can imagine how tasty this is with the pineapple! So amazing!
Looks delicious. What would you suggest marinating the loin with, or just use the garlic and soy and then brown it in the morning?
For that mix 1/2 cup pineapple juice, with 1/2 cup orange juice, zest, and juice of 1 lemon, 4 minced garlic cloves, 1/4 cup soy sauce, and 1/4 cup olive oil. Pinch the pork with a fork, mix the marinade ingredients and add everything to a large ziplock or a large bowl and cover with plastic wrap.
If I wanted to thicken up the sauce at the end could I use corn starch? Or would I have to remove the sauce and thicken it separately with cornstarch on the stove and then pour back over pork and pineapple?
You can mix 1-2 tablespoons of cornstarch with water and add it 30 minutes before cooking time ends.
For a larger pork loin how much longer would I need to cook. I bought a whole loin 8lbs and plan to use half and freeze other half for another time.
about 2 more hours, you have to check and see when its tender.
I added a can of Campbell’s golden mushroom soup
If I need to cook this on high, how long do you recommend?
4-5 hours
Could a pork tenderloin be used instead?
Yes you could. I like using Loin, because it is a relatively lean piece of meat, but is topped with a layer of fat, and when cooked in the crockpot over longer period of time, it gives it a nice juicy texture. With that said, the tenderloin will work as well. It might just end up a little bit drier.
Do you have to sear this before putting the loin in the crockpot?
It would be great to sear it for extra flavor!
When you say to marinate it overnight, what would you recommend marinating it in?
Please check the blog post, I have included my marinade ingredients.
We tried this recipe and it was great. she loved it. I thought it was good, but overly sweet and in need of another flavor component. we did rub the loin with gochujang and let it set overnight, but still not match for the pineapple and sugar. Next time we’ll dice up a bunch of jalapeños or add a good bit of smoked paprika or chili powder.
Those will be some amazing additions!
Tried it this weekend and was a little hesitant when I realized I only had crushed pineapple on hand. Turned out fabulous! Very tasty and tender meat. We served it on a bed of rice with a side salad and carrot salad. Everyone from the toddler to Grandma loved it and loved it again the next day as leftovers.
This was absolutely delicious. I paired it with herb roasted sweet potatoes, and carrots. Adding to my recipe box!
Thanks for the great recipe.
happy that you loved it!
I have some fresh pineapple on hand that I wanted to use for this recipe. Would I just need to add water so that it’s not too dry? How much?
I would add pineapple juice for more flavor, so 1 cup of water and 1 cup pineapple juice should be fine.
If baking in oven, should I still sear the pork? Just mixed the marinade and it smells wonderful!
Preferably you should sear, to lock in moisture and flavor.
8 cloves of garlic? Seems like a lot! I would hate to have the garlic overpower everything. Does it taste like a lot of garlic after cooking?
When it is cooked on a longer time, the garlic flavor is very much diminished. It is not overpowered. However, if you feel like you are not a garlic fan, and think it is too much for you, please reduce it accordingly. Thanks
What if I have 2 1.5 lb pork loins?
You can just add them both to the slow cooker and follow the recipe.
I am trying this tonight
Can you use a frozen pork loin as I forgot to take it out of the freezer.
Hi Chris, no you can’t, not in this recipe, I am sorry.
Could you still use this recipe and omit the brown sugar? Trying to cut down sugar in our diets. Thanks!
Yes, you can!
My husband does not like pork and he devoured this recipe. He even came up with the idea to use leftovers for pork and pineapple quesadillas with sweet chili sauce. We had friends over who had some of the quesadillas and requested to be sent home with more! Today I’m making this recipe for the second time and I just had to say thank you! I’m a huge pork fan and I can finally cook it for more than just myself.
Hi Megan. Thanks for your feedback! I appreciate it, and I am delighted that you and your husband loved this recipe!
Anyone try this in the instant pot?
I plan to try this next week. I plan to add red onion and bell pepper, both green and red…and serve over basmati rice….can you suggest anything else?
I’m making your recipe this week. Plan on adding chopped red onion, red and green bell peppers, and maybe 1/2 a jalapeño….serving over basmati rice. Not sure how to round out the meal….any suggestions?
Thanks, laura
sounds already good to me 🙂
What sides would you recommend serving with this?
we like serving it over rice or noodles
Tabitha…I am going to make it this week and serve it with rice and stir-fry vegetables.
sounds great!
What do you think about adding some onion? I love pineapple and onion together. When would you add them?
Great addition, the recipe is customizable, onion and bell peppers work really great!
Can I use pork with bone in and is cooking time the same?
Judy, you can use bone is as well. The cooking time would be the same also. Since it is cooked on LOW temperature, it has to be cooked for a longer period. But you can check on it one hour prior to ensure it is all good. But, generally, you want to cook it the same amount of time.
Pineapple and pork shouldn’t go together, but this looks delicious.
haha its delicious!
I accidentally put a 1/2 cup of soy sauce 😓 am I in trouble?
This looks delicious however, I do not eat pork. Therefore, would leg of lamb be a good substitute for this recipe?
Yes, it would be a great substitute!
Hi Chris,
I used frozen pork tenderloin and it came out just fine! It was a little drier becasue its tenderloin but from frozen was fine!
What would you need to change to cook this recipe in the IP rather than a slow cooker?
Following
Very good. I added some fresh squeezed OJ and used tenderloin and crushed pineapple, because it’s what I had. Enjoyed by all (myself, my husband, and our 2 year old). Will be a new regular on our dinner rotation. Thanks for a great, easy recipe!
I made this recipe but did not use brown sugar and it still was sweet enough because of the pineapple and used pineapple chunks in it own juices. I also shredded the pork and put it back in the crockpot to cook for the final hour. It tasted great this way. Once done I served the pork and juices over rice. Wonderful meal this way. I will definitely make this again.
This was so delicious! It even made it to our family’s extremely short list of foods that both my picky eaters liked! We served it with coconut rice and it was a perfect pairing.
Happy you loved this dish Ellen! Thanks for stopping by!
Can this be adapted for the Instant Pot?
Thank you!
I’d like to add cubed sweet potatoes and baby carrots to the slow cooker. What are your thoughts?
that shoud work, a great idea.
Got it in crock pot now! Made this once before few years ago & it was Absolutely Delicious! Can’t wait for dinner time!
I made this and it was so easy and amazing!! We all loved it!! I used 5 garlic cloves instead of 8. I used a cheap can of pineapple rings and added dole pineapple juice to the can liquid. I will be making this recipe a lot. Thank you!!
SUPER yummy! I reused the marinade mix in the crockpot and just added 4 more cloves of garlic and 1/2 cup of brown sugar. Instead of canned pineapple, I cut up a fresh one and used half. I also threw in 1/2 red onion. All served over coconut rice. Delish! I will definitely make this again. Thanks!
I am making this for our 23rd. Anniversary today! It’s hot outside so using the slow cooker is a good choice. I browned the pork loin, put in slow cooker. Seasoned with pepper and garlic & herb seasoning. Sauteed about a cup of chopped onions in the pan that I browned pork. Put those on top of the pork. Then sauteed about 4 sliced up carrots & added pineapple with juice, brown sugar, soy sauce & garlic. Poured that over the pork and it’s on it’s way. I think I will add some sugar snap peas at the end and serve it over Jasmine rice! Can’t wait!
Could I use frozen pineapple instead of canned?
should work fine
This was a hit for dinner. Would definitely make it again!
How long would you cook a tenderloin using this recipe?
about 4-5 hours.
WOW !!! Amazing !!! Loved it!!
I added my baby carrots to the crock pot with the pineapple and roast the last two hours of cooking. One veggie out of the way.
I have not made this yet but it will be the next dinner. I think when I make this I will add some minced ginger 1/2 tablespoon?
yes, you can try it.
Followed the instructions, and used fresh pineapple. I paired it with rice and beans. Tastes wonderful!
Should I marinade over night If I plan to put in crock pot ?
A few hours to overnight is best
Simple and delicious! I added peppers and onions. Will definitely make again!
I totally forgot to get a a picture
But we tried this tonight and it was a total hit with my family
They asked me to fix it again…
Yum! This was delicious over rice!
I don’t have pork loin on hand, would this be good using a pot riast instead? 🤔
yes, it will be amazing!
Absolutely delicious! I used the remainder of a boston butt that I had cut in thirds instead of pork loin. Also thickened the sauce with cornstarch on the stove after cooking. Two people, no leftovers. 10/10
I made for dinner tonight. It was delicious! Shared with my son n his family. They enjoyed also.
Making this now, one question…
I marinated overnight but wonder what you suggest with the leftover marinade. Should it be added to the slow cooker or do you simply discard?
I’m making this in my Ninja Foodie and can’t wait to see how it comes out, it looks good already. I decided to add some of the marinade, (less the oil which solidified overnight in the refrigerator, making it very easy to remove).
I’m new to the InstaPot/Ninja Foodie world. Had I thought about it, I could’ve seared the pork in my Foodie before slow cooking it, saving myself from washing one pan (which I seared the pork in). Live & learn I suppose.
you can either add it to the slow cooker or discard, I am sure you will love your slow cooker 🙂
I used jalapeno paste and garlic paste additionally and it balanced out the sweetness pretty well. I might try ginger next time. This was a terrific recipe for a weeknight crockpot family dinner served with seasoned rice. Thank you! 🍍
Can you use the flavored tenderloin? I could not find any plain ones
Yes you could. But please keep in mind you will end up with a different flavor mix.
Can I use a fresh pineapple
yes, you could.
Cooked ours in a crockpot for around 8.5 hours on low. Unfortunately it was a little dry. I used 2 large cans of Pineapple. It was tender and forked apart really well. But was dry 🙁
love the recipe, I like a little heat so I added some fresh homemade red pepper oil. Also I used less brown sugar but added a little bit of honey.
I added a bit of ginger, and we eat in tortillas with a pineapple salsa made with red peppers, red onion, cilantro, jalapeño and pineapple. I top with fresh avocado. Amazing!
Any suggestions for a vegetable side dish to go with this?
You can try from our list of salads, or roasted veggies such as asparagus or broccoli. All are on the site if you search for them. thanks
Can you cook on high?
yes, sure, about half the time.
Excellent recipe! Thank you. Very very good
thank you 🙂
Can I thicken sauce with cornstarch with everything still in pot ?
Yes, but mix thee cornstarch with water before adding the slurry to the crockpot.
This is such a great recipe! I love how simple it is and the combo of pork and pineapple is perfect!
Very good and simple. I did thicken the sauce with a little cornstarch after taking meat out to shred before putting meat back in. Will definitely be making this again!
Hi Ellen, I plan on making this recipe tomorrow. Your idea of serving this pork and pineapple with coconut rice sounds like a match made in heaven.
Can you tell me please how you made your coconut rice? I’ve never made it before.
BTW, I have rice and coconut milk on hand so I hope the coconut milk is what you used lol.
Thank you in advance.
Please search on the blog for: coconut rice. You will love the recipe.
Going to make for Christmas party. The video shows chunks of meat. I’d rather have slices. Is it so tender it falls apart?
Pork loin doesn’t usually fall apart, but it is very tender.
Can you do this with Ham as well?
yes, and it will be delicious!
I would like to add some veggies, like red and yellow peppers and onion. At what point would you recommend I add them to the crock pot? I don’t want them to be mushy, thanks!
Made this tonight and super delish! Only change was to use fresh pineapple and a lil chicken broth in lieu of pineapple juice, and thin sliced a jalapeño for extra zest. Thanks!
How long in the slow cooker for a 4lb boneless pork roast
About 8-9 hours.
What if you want to use fresh pineapple? Would you add a broth to substitute for the liquid from a can?
I would add pineapple juice, since it helps tendering it.
It worked a charm! No muss, no fuss. I added 8 cloves of garlic to slits in the non-fat side cuz we like garlic, but even then it wasn’t too garlicky.👌👌👌
This was so good. I added some sliced jalapeños and jalapeño juice to it as well. 👌
What about adding sauerkraut to make it sweet and sour ?
great idea
Hi,
Making this recipe for a fundraising dinner for 50 ppl. I would like to add red, orange, yellow peppers and onion. When would you recommend I add them to the crock pot? I don’t want them to be mushy. Can’t wait to make this!! Thanks! 🙂
Hi,
I am making this recipe for a fundraising dinner for 50 people. I would like to add additional veggies, like red, orange and yellow peppers and onion. At what point would you recommend I add them to the crock pot? I don’t want them to be mushy, Thanks!
I would add them from the start, definitely the onion! But if you want the pepper more crisp, add them mid cooking.
Can you cook this on high ?
yes, you can cook it on HIGH for 2-3 hours.
What is everyone making for a side dish with this?
This goes well with rice, bulgur, or creamy mashed potatoes, or creamy sweet mashed potatoes
What do you recommend serving this with? White rice?
We like serving it with rice, bulgur, quinoa, or just over mashed potatoes.
Sounds like a delicious and easy recipe to try out! I’ll have to try it out this weekend. Thanks for sharing!
We shred it and make Al Pastor tacos!
Good side dish red potatoes, peppers, onions, yellow squash & zucchini on a sheet pan. Excellent!
could you make this woth boneless pork ribs?
yes, that will work great
My kids request this meal all the time. All day while it’s cooking I’m dreading dinner time. The smell is off putting to me. HOWEVER, I then remember when we eat that it is ABSOLUTELY DELICIOUS!!!!
This Slow Cooker Pork Loin with Pineapple looks absolutely delicious! I love how simple the recipe is and the combination of sweet and savory flavors. Can’t wait to try it out for my family dinner this weekend! Thanks for sharing!
This Slow Cooker Pork Loin Pineapple recipe sounds amazing! I love the combination of sweet and savory flavors. Can’t wait to try it for dinner this week—thanks for sharing!
I am trying this weekend ! Thanks it looks yummy ! I will come back next week and post 😁
This Slow Cooker Pork Loin Pineapple recipe looks amazing! I love the combination of sweet and savory flavors. Can’t wait to try it out this weekend! Thank you for sharing!
This Slow Cooker Pork Loin Pineapple recipe looks absolutely delicious! I love the combination of savory and sweet flavors. Can’t wait to try it out for our family dinner this weekend. Thanks for sharing such a tasty recipe!