Slow Cooker Pineapple Pork Roast
This slow cooker pineapple pork roast is an easy, flavorful dinner with tender pork and just the right amount of sweetness from the pineapple. Serve it over creamy mashed potatoes or fluffy rice for a simple weeknight dinner, or make it for Sunday dinner when you want a delicious meal without spending hours in the kitchen!
Pineapple Pork Roast
We love a good pork roast, but let’s be honest, nobody wants dry, bland pork for dinner, especially when you’re trying to get the kids to eat it! This slow cooker pineapple pork roast is full of flavor, with a delicious combination of savory seasonings and pineapple that gives it just the right amount of sweetness. The flavor this has for the amount of work put into it is unmatched. It truly is so easy to make! Just toss everything in the slow cooker, go about your day, and come back to a tender, flavorful pork roast that’s ready to serve over mashed potatoes or rice.
The Cowboys’ Rating: 9/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
Helpful Ingredient Tips
- Pork Roast – I get a lot of questions about which cut of pork roast works best, so let’s talk about it! You can use a pork shoulder roast, pork butt roast, or pork loin roast for this recipe. I personally love using a bone-in roast because the bone adds extra flavor, but a boneless roast works just fine, too. Keep in mind that smaller roasts will cook faster, while larger roasts may need closer to 8–10 hours in the slow cooker. The goal is tender, flavorful pork, so cook until it reaches the right doneness and texture for the cut you’re using.
- Crushed Pineapple – I used crushed pineapple because my kids hate chunks of cooked pineapple. So in an effort to hide the pineapple, I used the crushed version. If you love cooked pineapple in your food, feel free to use a different option.
- Chicken Broth – To add moisture and flavor, add some chicken broth.
- Worcestershire Sauce
- Apple Cider Vinegar – The acid in the vinegar helps to break down the fibers in the pork while also helping to balance out the sweetness of the pineapple.
- Brown Sugar
- Soy Sauce – I added soy sauce because again, I didn’t want it to be overpoweringly sweet.
- Dijon Mustard – Dijon adds a little tanginess that balances the sweetness of the pineapple and brings out the savory flavors in the pork. It helps round out the sauce so you get a delicious balance of sweet and savory without the mustard flavor overpowering the dish.
- Cornstarch Slurry – At the end of the meal, I add together 3 tablespoons cornstarch to 1/4 cup of water and add it to the slow cooker to thicken the sauce.
seasonings
- Kosher Salt
- Oregano
- Basil
- Garlic Powder
- Onion Powder
- Paprika
- Pepper
Tools You’ll Need
Slow Cooker Pineapple Pork Roast Recipe
- Place pork roast in the bottom of slow cooker.
- Drizzle the pork roast with a few tablespoons of oil, rubbing it over the entire roast to coat.
- In a small bowl, combine all the seasonings and mix well.
- Sprinkle the seasoning mixture evenly over the pork roast, coating all sides.
- In a separate bowl, combine the pineapple, chicken broth, Worcestershire sauce, apple cider vinegar, brown sugar, soy sauce, and minced garlic. Stir until well combined, then pour the mixture over the pork roast.
- Cover and cook on low for 8–10 hours, or until the pork is incredibly tender and easily pulls apart with a fork.
- Remove the pork from the slow cooker and discard any large pieces of fat. Shred the pork using two forks, then return it to the slow cooker and stir it into the sauce.
- In a small bowl, whisk together 3 tablespoons cornstarch and 1/4 cup cold water until smooth to make a slurry.
- Stir the slurry into the slow cooker. Cover and continue cooking for about 15–20 minutes, or until the sauce has thickened.
- Serve the pineapple pork roast over rice or mashed potatoes, spooning plenty of that delicious sauce over the top. Enjoy!
Gluten Free Slow Cooker Pineapple Pork Roast
This recipe is gluten free IF you use a gluten free soy sauce. Please note that, you should always make sure that the ingredients that YOU are using are indeed gluten free.
Storage and Reheating
Storage
Store leftover pineapple pork roast and sauce in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded pork with the sauce for up to 3 months. Allow the pork to cool before transferring it to a freezer-safe container or bag.
Reheating
Microwave: Place the shredded pork and sauce in a microwave-safe bowl. Cover loosely and heat in 30–60 second intervals, stirring between each, until heated through.
Stovetop: Add the pork and sauce to a saucepan over medium-low heat. Stir occasionally until warmed through. If the sauce has thickened too much, add a splash of chicken broth or water to thin it out.
Slow Cooker: For larger portions, place the pork and sauce in the slow cooker and heat on low until warmed through. Stir occasionally to ensure even heating.
How to Make Slow Cooker Pineapple Pork Roast a Freezer Meal
to freeze:
- Place the pork roast in a gallon-size freezer bag.
- In a bowl, combine the pineapple, chicken broth, Worcestershire sauce, apple cider vinegar, brown sugar, soy sauce, minced garlic, and seasonings. Pour the mixture into the freezer bag with the pork roast.
- Seal the bag, removing as much air as possible, and gently massage to combine the ingredients. Lay flat and freeze.
to cook:
- Thaw the freezer meal completely in the refrigerator overnight.
- Remove the pork roast from the bag and place it in the slow cooker. Pour the sauce mixture over the top.
- Cover and cook on low for 8–10 hours, or until the pork is tender and easily pulls apart with a fork.
- Remove the pork from the slow cooker and discard any large pieces of fat. Shred the pork using two forks, then return it to the slow cooker and stir it into the sauce.
- In a small bowl, whisk together 3 tablespoons cornstarch and 1/4 cup cold water until smooth.
- Stir the cornstarch slurry into the slow cooker. Cover and continue cooking for 15–20 minutes, or until the sauce has thickened.
- Serve over rice or mashed potatoes, spooning plenty of sauce over the top. Enjoy!
Try More of My Easy Recipes
Slow Cooker Pineapple Pork Roast
Ingredients
- 3-4 lb. pork roast
Rub
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp basil
- ½ tsp pepper
Sauce Mixture
- 1 cup crushed pineapple
- 1 cup chicken broth
- ¼ cup soy sauce
- 2 tsp minced garlic
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
Cornstarch Slurry
- 3 tbsp cornstarch
- ¼ cup cold water
Instructions
- Place pork roast in the bottom of slow cooker.
- Drizzle the pork roast with a few tablespoons of oil, rubbing it over the entire roast to coat.
- In a small bowl, combine all the seasonings and mix well.
- Sprinkle the seasoning mixture evenly over the pork roast, coating all sides.
- In a separate bowl, combine the pineapple, chicken broth, Worcestershire sauce, apple cider vinegar, brown sugar, soy sauce, and minced garlic. Stir until well combined, then pour the mixture over the pork roast.
- Cover and cook on low for 8–10 hours, or until the pork is incredibly tender and easily pulls apart with a fork.
- Remove the pork from the slow cooker and discard any large pieces of fat. Shred the pork using two forks, then return it to the slow cooker and stir it into the sauce.
- In a small bowl, whisk together 3 tablespoons cornstarch and 1/4 cup cold water until smooth to make a slurry.
- Stir the slurry into the slow cooker. Cover and continue cooking for about 15–20 minutes, or until the sauce has thickened.
- Serve the pineapple pork roast over rice or mashed potatoes, spooning plenty of that delicious sauce over the top. Enjoy!
