Slow Cooker Pineapple Pork Loin

Let Me Tell You About This Pork Loin Adventure

Okay, so picture this: it’s late afternoon, I’m already halfway into a bag of pretzels, and I realize I forgot to plan dinner (again). Enter the magical Slow Cooker Pineapple Pork Loin. I first made this when my in-laws were coming over, and I was low-key panicking. My cousin swears by it, says it’s “impossible to mess up.” She’s not wrong—though the first time, I did somehow forget to plug in the slow cooker. That was a long night of pizza, but anyway, this pork dish has since become my lazy day hero. The combo of sweet pineapple and savory pork is oddly addictive. My brother calls it ‘tropical comfort food’—he’s not usually so poetic, so I take that as high praise.

Why You’ll Love This (or at Least Tolerate It)

I make this when I want to look like I’ve put in more effort than I actually have (honestly, who wants to babysit an oven for hours?). My family goes absolutely bonkers for the sweet-tangy-meaty thing going on—especially my son, who claims he doesn’t like pineapple but hoovers this up. If I can get it in the slow cooker before noon, I pretty much forget about dinner ’til the house starts smelling like a luau. Sometimes the pork comes out a bit too soft (okay, mushy) if I get distracted and let it go too long, but nobody’s ever complained. At least not to my face.

Here’s What You’ll Need (and What You Can Fudge)

• 1 boneless pork loin (about 2 to 2.5 lbs) – I’ve grabbed tenderloin in a pinch, works fine, just cooks quicker.
• 1 can pineapple chunks (20 oz), including juice – Sometimes I use fresh pineapple if I’m feeling fancy, but the can is honestly just easier.
• 1/3 cup soy sauce – My grandma used to insist on Kikkoman, but I’ve used whatever’s in the fridge.
• 1/4 cup brown sugar – Light or dark, or a big squeeze of honey if you’re out (or too lazy to dig through the pantry).
• 3 cloves garlic, minced – Or, uh, a big spoonful from the jar. I won’t tell.
• 1 small onion, sliced thin – Red, yellow, whatever’s there. I skip it sometimes, still great.
• 1 tablespoon grated ginger – Fresh is best but I use the squeeze tube when I can’t be bothered.
• 1 teaspoon black pepper – Or more, if you like a little kick.
• Optional: A splash of sriracha or chili flakes (for when you want a little heat), and a handful of chopped cilantro for serving. Or skip it! I do, when my herb garden’s looking sad.

So, How Do You Actually Make It?

1. Layer the onion on the bottom of your slow cooker. This keeps the pork from sticking and, I dunno, probably adds flavor? (It does, I think.)
2. Put the pork loin on top. If it’s too big for your slow cooker, just squish it in there—I’ve never had a problem.
3. Dump the whole can of pineapple (juice and all) over the pork. Be generous—this is the secret sauce, literally.
4. Mix up the soy sauce, brown sugar, garlic, ginger, and pepper in a quick bowl. Pour that over the pork. Use a spatula to get every last drop, because why waste the good stuff?
5. Pop the lid on and set your slow cooker to LOW for 7-8 hours (or HIGH for about 4 hours). This is when I usually wander off and forget about it. Don’t freak out if it looks sort of gray and unappetizing halfway through—trust me, it perks up by the end.
6. When it’s done, check the doneness—it should shred easily with a fork. Sometimes I take it out and let it rest for 10 minutes before slicing or shredding, but I forget that step half the time and it’s still tasty.
7. Spoon the pineapple and juices over the top before serving. This is the part where I sneak bites directly from the pot. No shame.

What I’ve Learned the Hard Way (a.k.a. Notes)

• If you use tenderloin instead of a pork loin, check it early. It cooks faster and, whoops, can dry out (yep, learned that the weird way).
• Don’t skip the juice! I once tried using only pineapple chunks. That was a very dry, confusing dinner.
• You can add carrots or bell peppers in the last couple hours if you want something extra. Or not. It’s your dinner.

If You Want to Mix It Up—Here’s What I’ve Tried

• BBQ Pineapple Pork: Add a half cup of barbecue sauce with the pineapple. Probably not traditional, but wow, it’s good on sandwiches.
• Ginger-Lime: Swap some of the pineapple juice for lime juice. Super zippy, but one time I went overboard and it tasted like cleaning spray, so go easy.
• Chicken instead of Pork: Boneless chicken thighs work, though honestly, I think pork is juicier.
• Once, I tried using canned peaches. Don’t do that. Just… no.

What If I Don’t Have a Slow Cooker?

A big oven-safe pot with a lid works fine (I’ve done it when my slow cooker was, er, otherwise occupied making mulled wine). Toss everything in, cover, and bake at about 300°F (150°C) for ~2.5-3 hours. Not quite as carefree, but gets you there. Or, if you want to see some fancy equipment, Serious Eats has a useful slow cooker guide I like for choosing a new one (if mine ever dies!).

Storing Leftovers (If You Even Have Them)

Let leftovers cool, shove ’em in an airtight box, and keep in the fridge for up to 3 days. Honestly, it rarely lasts more than a day here—my spouse raids it for midnight sandwiches. Freezes well, too, if you’re feeling organized (I’m not, but it’s good to know). Here are some food safety tips if you’re cautious about leftovers.

How I Like to Serve It (But You Do You)

We pile it over fluffy rice, sometimes with a handful of chopped cilantro—if I remember to buy it. On lazy nights, I just shred the pork, tuck it into soft rolls, and drizzle a little of the saucy pineapple on top. My aunt claims it’s amazing over mashed potatoes, which, yeah, is surprisingly good. One time we ate it cold, straight from the fridge. Wouldn’t recommend, but I guess it’s possible.

Pro Tips (a.k.a. My Oops Moments)

• If you’re tempted to skip the searing step (I usually am), just know the pork will be paler; but honestly, the flavor’s still good.
• Don’t rush the cooking time. I once tried cranking it to HIGH for three hours—ended up tough as shoe leather.
• Oh, and always double check the slow cooker’s plugged in before you leave the house. Just… trust me on this one.

FAQ—Real Questions I’ve Been Asked (No Judgment!)

Can I use pork shoulder instead?

Sure can! It’s fattier, so you get richer flavor, but it might need to cook a bit longer. I’ve done both—honestly, whatever’s on sale.

Does this work with fresh pineapple?

Yep, just add a splash of water or stock, since you won’t have the can’s juice. I do this when I’m feeling extra, which isn’t often.

Can I make it less sweet?

Absolutely, just cut the sugar in half or leave it out. The pineapple’s already pretty sweet on its own. I’ve even tried it with zero sugar—still tasty.

Is it gluten free?

As long as your soy sauce is gluten free (like Tamari), you’re golden. Otherwise, not quite.

Do I have to use ginger?

Honestly, it’s better with it, but you can skip if you’re out. Or add a tiny pinch of ground ginger. No one will notice unless they’re a ginger fanatic.

And there you have it. Probably more than you ever wanted to know about my Slow Cooker Pineapple Pork Loin. If you give this a try, let me know how it goes—or if you discover a brilliant twist, because I’m always on the lookout for new shortcuts. Now if you’ll excuse me, I’ve got to go check if I remembered to plug in the slow cooker this time.

★★★★★ 5.00 from 143 ratings

Slow Cooker Pineapple Pork Loin

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A tender and flavorful pork loin slow-cooked with juicy pineapple, savory soy sauce, and aromatic spices. Perfect for a fuss-free family dinner.

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Ingredients

• 2.5 lb pork loin roast
• 1 can (20 oz) pineapple chunks in juice, undrained
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 1 tablespoon cornstarch
• Salt and black pepper to taste

Instructions

1. 1
   Season the pork loin with salt and black pepper on all sides.
2. 2
   Place the sliced onion in the bottom of the slow cooker. Lay the pork loin on top.
3. 3
   In a bowl, mix together pineapple chunks with juice, soy sauce, brown sugar, ginger, and garlic. Pour the mixture over the pork loin.
4. 4
   Cover and cook on low for 6 hours, or until the pork is tender and cooked through.
5. 5
   Remove the pork loin and let it rest. Mix cornstarch with 2 tablespoons of water and stir into the slow cooker juices. Cook on high for 5 minutes until thickened.
6. 6
   Slice the pork loin and serve with the pineapple sauce spooned over the top.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 38 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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