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Slow Cooker Sweet and Sour Pork with Pineapple
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, cut into chunks
  • 1 can (20 ounces) pineapple chunks in juice
  • 1/2 cup ketchup
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • Cooked white rice, for serving

Instructions
 

  • Place the pork cubes, diced onion, and bell pepper chunks into the slow cooker.
  • Drain the pineapple chunks and set them aside. Pour the juice into a mixing bowl.
  • Add the ketchup, rice vinegar, brown sugar, soy sauce, and minced garlic to the pineapple juice. Stir until the brown sugar dissolves.
  • Pour the sauce over the pork and vegetables in the slow cooker. Add the reserved pineapple chunks and stir to coat everything evenly.
  • Cover and cook on low for 6 to 7 hours until the pork is tender.
  • In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
  • Serve the pork and sauce over cooked white rice.

Notes

Add the pineapple chunks at the start so they soften and release more flavor into the sauce. If the sauce tastes too sweet after cooking, stir in an extra teaspoon of rice vinegar before serving. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife