Let Me Tell You About This Cozy Pineapple Pork…

Okay, imagine this: it’s pouring rain outside (or snow, if you’re one of those lucky folks) and you cannot be bothered to stand by the stove. That’s when I pull out this tender pineapple pork in the slow cooker. First time I made it, I was pretty convinced it would be a slightly sweet disaster. But lo and behold, my kid (the picky one!) actually kind of inhaled it. Even my husband, who swears by his roast dinners, went back for seconds. It was one of those kitchen wins I didn’t see coming—and trust me, I’ve had plenty the other way round. If you’re new to slow cookers or just looking to use up that can of pineapple rolling around your cupboard, you have to give this one a whirl.

Why You’ll Love This (Or at Least Why It’s on Repeat at My Place)

I make this when I know I won’t want to fuss. It’s a set-it-and-forget-it (well, unless you actually forget you made it, which happened to me…once) kind of dinner. My family goes bananas (well, not literally, that would be weird) for the tangy pineapple sauce. I think I like it best because you dump everything in and come back to melt-in-your-mouth pork. If I’m feeling cheeky, I toss in a jalapeño for a little kick. And I swear, it makes the whole house smell like you’re way more talented than you probably feel on a random Wednesday. Side note: One time I dropped the whole spice jar in, and it turned out fine, so this recipe is pretty forgiving.

What You’ll Need (And My Usual Shortcuts)

2 to 2.5 lbs pork shoulder (sometimes called pork butt; boneless, bone-in, whatever you have. I’ve even used pork loin when I can’t be bothered to go to the good butcher, works okay but isn’t quite as juicy)
1 can (about 14 oz) pineapple chunks in juice (crushed pineapple works; in a pinch I just toss in fresh pineapple if I’ve got it—gives it more bite, actually)
1/2 cup brown sugar (if you’re out, white sugar plus a bit of honey works too—my grandma swore by the stuff from the paper bag, but use what you’ve got)
1/4 cup soy sauce (I use low-sodium, but honestly, the original Kikkoman is just fine)
2 cloves garlic, minced (sometimes I just use the jarred stuff, don’t @ me)
1 medium onion, sliced (or skip it if onions aren’t your thing—nobody complains in my house)
1 thumb-sized hunk of fresh ginger, grated (if not, a shake or two of ground ginger still adds something!)
Salt & pepper (I tend to just eyeball it)
Optional: a bell pepper (red or green, your call—sometimes I throw in a handful of carrots if they’re lurking in the veg drawer)

Let’s Cook (Imprecise Steps and All)

First things first, whack your pork shoulder into a few big chunks if you’re feeling motivated. If not, just toss it in whole. Salt and pepper it liberally—I just sort of go by “that looks about right.”
Throw the pork in your slow cooker (I use an old Crock-Pot, but any slow cooker seems to do the trick). Layer the sliced onions over the top, then pile in the pineapple (juice and all).
In a bowl, mix together brown sugar, soy sauce, garlic, and ginger. Give it a good stir, pour it all over the pork and pineapple. If you have a bell pepper or whatever veg, add those too. And don’t panic if it looks like a weird, drippy mess at this point—it sorts itself out. (This is where I usually sneak a quick taste of the sauce, just to see if it needs something extra… usually it doesn’t, but sometimes a glug more soy sauce.)
Put the lid on. Set your slow cooker to low for 7–8 hours (or high for 4–5 hours if you’re in a rush, but honestly, it’s way better if you let it go slow. I’ve learned this the hard way.)
When the pork’s falling-apart tender, grab a couple of forks and shred it right in the slow cooker. Mix it through the sauce. You could try to pull it out neatly and shred on a board, but then you lose all those juicy bits (and make more mess—no thanks).

Some Notes That Made All the Difference for Me

If the sauce looks too runny at the end, scoop out some, mix with a teaspoon of cornstarch, and stir back in. On the other hand, sometimes mine’s thick enough and I just skip this.
I once forgot the brown sugar entirely, and honestly it was still pretty good—just not as sticky-sweet.
This tastes even better on Day Two (if there’s any left—but see below on that issue…)

Variations (And a Not-So-Great Attempt)

Swapped pork for chicken thighs once—they’re surprisingly good! Bit less hearty, though.
One time I threw in a can of coconut milk… not my best idea. It went a bit too sweet for my taste, and the texture got a little funky.
Add a spoonful of chili paste if you’re feeling dangerous (or if you just want to wake up your tastebuds.)

What If I Don’t Have a Slow Cooker?

You can do this in a big Dutch oven on the stove or in the oven at around 150°C (300°F)—just keep an eye on the liquid and add a splash of water if it looks dry. But, honestly, if you don’t have a slow cooker, check your local charity shop—they almost always have one!

How To Store This (It Hardly Ever Lasts, Honestly)

Pop the leftovers in a container in the fridge—good for about three days, maybe four. It reheats brilliantly. But let’s be real: in my house, there’s never enough left to need fancy storage tips! Oh, and you can absolutely freeze this too, but I always forget to date my containers so it’s a bit of a lucky dip finding it again.

How to Serve It—Family Style or Something Fancier

I usually let everyone pile their own onto rice (Jasmine rice if I’m feeling posh, microwavable if I’m not). My mate dumps it on a toasted bun and calls it a “Hawaiian Sloppy Joe.” Once for a birthday dinner, we served it in little taco shells with a crunchy slaw—highly recommend! I like a squeeze of lime too (maybe that’s just me).

Things I Learned The Hard Way (Don’t Be Me)

Don’t rush shredding the pork; I once tried before it was tender and… regret. It was like trying to pull apart a stubborn sofa cushion. Let it chill, let it fall apart.
If your pineapple is really tart, maybe add a splash more sugar after cooking—it does need that sweet balance.
Actually, don’t skimp on the ginger, unless you actively dislike it; the flavor kinda disappears if you just use a pinch.

FAQ (Honestly Stuff My Friends Have Asked About Pineapple Pork)

Can I use fresh pineapple instead of canned?
Yep! I do it sometimes—tastes fresher, a bit less sweet. Just add a splash of juice or water so things don’t stick.

What’s the best pork cut for this?
Pork shoulder or butt is my go-to, but if you only have pork loin, it’ll still work—just keep a closer eye so it doesn’t dry out. Once I tried it with leftover roast pork and it was… okay, kinda stringy though.

Can I double this recipe for a crowd?
For sure! Just don’t fill your slow cooker more than 3/4 full. Or, make two batches—one for eating now (you’ll want it), one for stashing in the freezer.

Do I have to brown the pork first?
Honestly, you can, and it adds a touch of flavor, but 95% of the time I skip it to save time. I’ve seen tips about searing everything (like here at Serious Eats), but… I’m just lazy in the mornings.

What sides go well?
Try it with rice (here’s a rice cooking guide from RecipeTin Eats!), or mashed potatoes, or even a pile of sautéed greens. Up to you, mate.

So there you have it—a probably slightly-too-long ramble about pineapple pork. If your slow cooker’s collecting dust, give this a whirl. And let me know (or just shout into the void) if you think of a new twist—it’s your kitchen, after all!

Tender Pineapple Pork in a Slow Cooker