Slow Cooker Pineapple Pork Loin [video]

Slow-cooker pineapple Pork Loin is delicious and tender, made with only six ingredients. It’s a great sweet and savory family dinner with a tasty tropical twist. The pineapple juice tenderizes the meat, and you get incredibly juicy and flavorful pork, that is great served with rice or noodles.

Slow Cooker Pork Loin Pineapple is such an amazing meal, budget-friendly, and full of flavor. This recipe is a great combo of sweet and savory with a fun tropical twist from the pineapple. The brown sugar caramelizes and creates a fabulous sauce with the pineapple juice, that you can drizzle all over that pork goodness. 

With this recipe, you can serve six people with barely any work. I know, you either love or hate pineapple in savory dishes, I personally love it. I have always loved pineapple with pork. My favorite pork chop meal is this recipe for pineapple pork chops you cook all in one pan. They are easy and delicious. I even love pineapple on my pizza with ham.

I like to sear the meat before slow cooking it, this locks in all the juices, and gives it an extra layer of flavor. This incredibly easy meal is perfect for special occasions, but also easy enough to just make it on a weeknight. You see how simple recipes can be so fancy? This why I test and share, so you can effortlessly cook great meals!

Why you will love this recipe

• It is easy: There is no prep work, and the slow cooker does everything for you. You can have it in the slow cooker in minutes, and then your job is over.
• 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.
• 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: Your pork loin along with some garlic, brown sugar, soy sauce, and pineapple.

What you’ll need to make slow cooker pineapple pork loin:

Special items:

• Frying pan – For searing the meat.
• Slow cooker – I have a slow cooker and a crockpot. The slow cooker is my choice for large cuts of meat like this pork loin.
• Slow cooker liner – I never cook without one. It saves so much time.
• Tongs – For handling the pork loin.

Ingredients:

• Pork loin – I typically make this meal with a pork loin of about three pounds. After cutting off the extra fatty parts, it was the perfect size for six people. Or, in my case, four people with leftovers for tomorrow. The pork loin is a wide, flat cut from the back of the pig between the back fat and the ribs. Don’t get it mixed up with the pork tenderloin, which is a long and narrow boneless piece of lean meat that is about one or two pounds.
• Vegetable oil – I usually recommend using extra virgin olive oil, but in this case, anything is fine 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 has no pesticides or preservatives, and it 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 – Although you could get a fresh pineapple and go through all the trouble of chopping it, canned pineapple junk tastes great if you get a good brand like Del Monte.

How to make slow cooker pineapple pork loin?

1. Prepare the meat: First, trim the excess fat from your pork loin and season it with salt and pepper. Set it aside.
2. Sear the meat: Next, heat a large pan on medium-high heat with some oil. Add the pork loin and brown it on each side for three or four minutes.
3. Cook the meat: After, place the meat in the slow cooker and rub garlic all over it. Add the soy sauce and can of pineapples with juice and stir. Pour the brown sugar evenly onto the pork loin. Cook for four to six hours on low for a pork loin that is soft but still sliceable. If you want extra soft pork that can be shredded, cook it for eight to nine hours.
4. Serve: Check the temperature. If it is between 142 and 145 degrees F, turn off the slow cooker and serve.

Expert tip

What is the secret to tender pork loin?

Pork has to be 145 degrees F when eaten. However, the pork loin continues to cook even after you turn off the slow cooker. That is why I usually remove mine when it gets to 142 degrees F and place it on a serving platter. Cover and let the meat rest for 10 to 15 minutes before slicing so the juices get reabsorbed. Even after you remove it, the temperature will still rise a few degrees while it rests.

Another way to ensure your pork loin is tender is to brine or marinate it. This recipe does not call for that, but there is no reason why you cannot soak your pork loin in brine (saltwater) for an hour or so before you brown it. This will help soften the meat by breaking down the muscle fibers. If you don’t want to use saltwater, try vinegar or some kind of citrus juice.

With this slow cooker pork loin recipe, the meat is cooked in pineapple juice, which is also a citric acid that breaks down the muscle fibers. The long, slow cooking at a low temperature allows the pineapple to soften the pork loin so it practically falls apart when you try to pick it up. Then, when you are done cooking it, remove it and let it sit before serving.

Recipe variations and add-ins:

• Different cuts: Other cuts of pork will also work for this recipe like pork butt, shoulder.
• Hot pork: If you love spicy food, add some red pepper flakes and hot sauce to your pineapple juice mixture.
• Different citrus: If you don’t like or cannot find pineapple, you can use lime, lemon, or even orange juice.
• For more flavor: I like to add other herbs and spices, such as rosemary, thyme, smoked paprika, and dill.
• Veggies: Add chopped sweet potatoes and carrots to the slow cooker.

Serving suggestions:

This deliciously sweet and savory dish goes great with all sorts of sides.

• Shred the pork and serve it on Hawaiian buns with a side of tender pineapple chunks.
• You could also serve it on my delicious, perfectly creamy mashed potatoes.
• Add chopped potatoes and carrots to the slow cooker to have the whole meal in one dish.
• Another way this meat would be amazing is on a bed of rice or pasta. Try it on this chipotle cilantro rice for a hearty meal.
• Serve it with a salad on the side, grilled zucchini salad or strawberry broccoli salad would be great.

More pork recipes to try:

• Garlic Lime Pork Tenderloin
• Slow Cooker Peach Pork Loin
• Bacon-Wrapped Pork Tenderloin
• Instant pot Pulled Pork
• BBQ pork Chops

Frequently asked questions

How does pineapple tenderize pork?

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.

Why is my slow cooker pork loin dry?

It is pretty difficult to make dry pork loin in the slow cooker, but it is possible if you overcook it. Any kind of meat can be overcooked no matter what cooking process you are using. 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.

Should pork be covered with liquid in the slow cooker?

I believe that you should not cover the pork (or any meat) with liquid in the slow cooker. In fact, the liquid 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.

Can you cook pork in the slow cooker without any liquid?

Some people do not like to add any kind of liquid to their slow cooker because the meat makes its juices in most cases. If you make a roast with a lot of fat, you do not need to add anything except for seasonings unless you cook vegetables. In that case, add a little water. However, in this recipe, you need the pineapple juice to tenderize the meat, so you trim the fat first.

How long does it take to cook pork loin in the Crock Pot?

You can cook it on HIGH for about 4-5 hours, or on LOW for about 6-8. It also depends on the size of the cut. If you are cooking a larger-sized cut, you can even increase the cooking time by about one hour. Keep in mind that loin is a thicker cut, and should not be confused with tenderloin (which is a thinner, and leaner cut, and requires less cooking time). 

Cooking it for a longer time will result in even better, and tastier meat. The pork loin will be super juicy and fall-apart tender. Also, want to test the internal temperature to make sure it is at least 145°F. Simply, use a meat thermometer for that. 

How to store:

• Refrigerate: Any leftovers should be refrigerated right away and can be stored in an airtight container for three to four days.   
• Freezing: If you cannot finish your 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: Remember to thaw your 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. If you are reheating a large portion of the meat, put it in a roasting pan, cover it with foil, and bake it at 350 degrees F for 15 minutes. 

More slow cooker recipes to try:

Recipe tips:

• Do not skip the browning step. By searing the meat, you are locking the juices where they belong.
• Also, remember to let your pork loin rest for at least 10 minutes before serving. This allows the juices to be reabsorbed so they don’t run out when you slice it.
• You can also marinate your pork loin for up to 24 hours before you cook it in the slow cooker.
• When serving, the meat should be 145 degrees F. However, remove it from the pot when the thermometer reads 142 degrees F because it will continue to cook as it rests.
• Be sure to baste your pork loin several times when cooking if you are home.
• Remember, pork tenderloin is much leaner than pork loin. You can still use this recipe, but the cooking time will differ. Try my recipe for crock pot pork tenderloin instead.