Ingredients
Scale
- 3–4 pounds pork loin
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 20 ounces can pineapple chunks in juice
- 1/2 cup soy sauce
- 2 tablespoons ginger paste
- 1 cup sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Combine 2 teaspoons salt, 1 teaspoon black pepper, paprika, ground ginger, and garlic powder in a small bowl to create a spice rub.
- Rub the spice mixture evenly over the pork loin.
- Heat the olive oil in a skillet over medium-high heat and sear the pork on all sides for about 2-3 minutes until browned. Remove and set aside.
- Drain the pineapple chunks, reserving the juice. Mix the juice with soy sauce, ginger paste, sweet onion, and minced garlic in a bowl to make the sauce.
- Place the seared pork loin in the slow cooker, pour the sauce over it, and add the pineapple chunks. Cook on low for 6 hours or high for 4 hours until tender.
- Remove the pork loin and set aside. Mix cornstarch with water to make a smooth mixture and stir it into the slow cooker liquid. Cook on high for 15-20 minutes to thicken.
- Return the pork to the slow cooker to reheat, then shred or slice it. Serve over rice, topped with sauce and pineapple chunks, garnished with green onions.
Notes
For a spicier kick, add red pepper flakes to the spice rub.
This dish is great served with rice or steamed vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Polynesian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg