Slow Cooker-Spicy Pineapple Pork Butt Roast
You’re going to love the flavor of this Pineapple Pork Roast! The sweetness of the pineapple juice paired with the tender pork makes it a great easy dinner recipe that everyone will love. This is a great way to make a yummy meal!
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This recipe uses simple ingredients, which I love! Plus, it makes a lot of food so you’ll have plenty to enjoy the next day. This delicious meal is one that just gets better and better.
If you love recipes like this, you may also enjoy this Apple Feta-Stuffed Pork Tenderloin as well!
Table of Contents
Why you’ll love this Fork Tender Pineapple Pork recipe
- It’s one of the best pork tenderloin recipes to add sides with.
- The fresh pineapple juice is crazy good.
- This is one of those pork recipes that you don’t mind eating again.
Ingredients
- Yellow onion diced – You can also use red onion or diced green onion as well.
- Fresh pineapple – I like to add pineapple chunks, but pineapple rings will work as well.
- Gluten-free soy sauce – This pairs perfectly with the acidity of the pineapple.
- Rice wine vinegar – You can also use apple cider vinegar.
- Honey – Perfect for natural sweetness.
- Sesame oil – You can also use coconut oil or avocado oil as well.
- Minced garlic – Garlic powder would work in a pinch.
- Five-spice powder – This is a must-use spice mixture!
- Red bell pepper – Try to cut it into similar-sized chunks as other additions.
- Jalapeno pepper – You can remove the seeds to remove some of the heat.
- Natural creamy peanut butter – This adds extra flavor!
- Extra virgin olive oil – You can swap out for other oil options.
- Pork shoulder butt roast – This is the best cut of pork to use.
- Salt and black pepper to taste
- Pineapple juice – You can drain from the pineapple slices and use.
- Fresh cilantro – Perfect for adding to the main dish for a pop of fresh flavor.
- Arrowroot – Optional.
How to Make
Step One: Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker. Stir to combine thoroughly.
Step Two: Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
Step Three: Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from the bottom of the pan. Remove from heat and pour pan juices into the slow cooker.
Step Four: Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer the pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.
Step Five: Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
Storing Leftovers
All you have to do is take the pork out of a crock pot and let it cool. Then store it in an airtight container and keep it in the fridge. Eat within 3-4 days.
FAQs
Just be aware while you’re cooking. The pineapple and the pork juice should be delicate, but if it does start to get mushy, you can take the pineapple out and instead use bone broth or stock.
You can eat anything that you’d like! Making rice is always a good idea as it’s simple to pair with it and soaks up the flavors easily.
What to eat with Slow Cooker Pineapple Pork
These would be great to pair with your simple pork recipe!
More Pork Recipes You’ll Love
- Boneless Pork Chops with Creamy Chive Pan Sauce
- Slow Cooker Hatch Chile (Salsa Verde) Pork
- See all our dinner recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Slow Cooker-Spicy Pineapple Pork Butt Roast
Ingredients
- 1 small yellow onion diced
- 16 oz (453 ⅗ g) fresh pineapple cut into 1” chunks
- ¼ c (58 g) gluten-free soy sauce*
- 2 t rice wine vinegar
- 1 T honey
- 1 T sesame oil
- 2-3 tsp (2 tsp) minced garlic
- 2 t five-spice powder
- 1 medium red bell pepper cut into 1” chunks
- 1 medium jalapeno pepper finely diced
- 2 T natural creamy peanut butter
- 2 T extra virgin olive oil
- 4-5 lb. pork shoulder butt roast trimmed
- Salt and black pepper to taste
- ¼ c (59 g) pineapple juice
- 3 T fresh cilantro chopped
- 2 T Arrowroot Optional
Instructions
- Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker. Stir to combine thoroughly.
- Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
- Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from the bottom of the pan. Remove from heat and pour pan juices into the slow cooker.
- Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.
- Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
Notes
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Nutrition Information
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