There’s nothing easier than a slow cooker meal, and this slow cooker Hawaiian Pork is sweet, savory and mouth-watering delicious. Pork tenderloin is slow cooked with the flavors of pineapple, barbeque sauce, soy sauce and brown sugar to give this dish a totally balanced flavor. This dish is great on its own, served with rice and a veggie, or my favorite way: on a sandwich. Scoop the slow-cooked pork, peppers and onions onto delicious slider buns with melty cheese and some crisp lettuce; this dinner is family-approved, and hassle-free.
All about this Slow Cooker Hawaiian Pork
The flavors in this dish are a combination of sweet and savory (which honestly, is my favorite flavor combination). This dish features lean pork tenderloin coated in a delicious savory rub. The pork is then combined with fresh bell peppers, onion, and sweet chunks of pineapple. A homemade sweet and savory sauce featuring barbeque sauce, ketchup, brown sugar, unsweetened applesauce and lime juice finishes the dish.
When combined together, each bite of this dish is packed with flavor and texture; crunch, melt-in-your-mouth tenderness, natural sweetness, and salty bites.
This dish is perfect to pair with a fluffy bed of white rice and side vegetables, but also makes a delicious topping for mini sliders. The perfect mini sliders for this dish are the King’s Hawaiian sliders, which are sweet and delicious. I top the Hawaiian pork and vegetables with delicious melty cheese and crisp mixed greens, piled high on the slider buns.
What’s the best way to serve slow cooker Hawaiian pork
I’ll give you two great serving methods for this recipe, both of which I have tested and vouched for:
- as a slider sandwich topped with melty cheese and all the toppings
- bowl-style with rice (or rice substitute) and other veggies
The stats for this recipe do not include the additional items required for serving, so you can really make this your own.
What you’ll need to make this recipe
For the pork and the vegetables, you’ll need:
- lean pork tenderloin
- garlic powder
- onion powder
- kosher salt
- ground ginger
- canned pineapple chunks
- bell peppers
- garlic cloves
To make the sauce, you’ll need:
- unsweetened applesauce
- brown sugar
- reduced sodium soy sauce
- low-sugar barbeque sauce (I use this one)
- The barbeque sauce I use is naturally low in sugar (it is not very sweet tasting) but there are other brands that use sugar alternatives to offer a sweet taste without a ton of calories.
- lime juice
- corn starch
Additional ingredients include toppings or other components to serve this dish with, like:
- rice or cauliflower rice (to serve this bowl style)
- slider buns, cheese, lettuce and toppings (to make sliders)
How to make slow cooker Hawaiian Pork
How to season and prep the meat
I suggest trimming any excess fat off the pork before working with it. To create the spice rub, combine the spices together in a small bowl. Rub the spice mixture all over the meat. This spice mixture is packed with smoky flavor from the paprika, and has a little zing from the ginger. It’s such a great combination.
Once the meat is coated with the spice rub, preheat a frying pan over medium high heat. Spray the pan with cooking spray, and then add the meat to the pan. Sear the meat for a couple of minutes on each side.
At this point, the meat will not be cooked. Searing a roast prior to slow cooking it allows you to lock in really good flavor, and it gets some nice color on the outside of the meat. Although this step is not required, per se, I really do not recommend skipping this step.
Once the meat is seared, add it to the bottom of the slow cooker.
Building the sauce and slow cooking the Hawaiian pork
To put everything together, add your sliced peppers and onion, and your minced garlic to the slow cooker with the pork. Next, drain the pineapple and add the pineapple chunks to the slow cooker as well.
To build the sauce, combine all of the sauce ingredients (except for the corn starch and water, we will use those later). Pour the sauce over the ingredients in the slow cooker.
Cook on high for three hours, or low for six hours, and then remove the pork from the slow cooker and cut it up or shred it (however you prefer to eat it). Return the meat to the slow cooker. Combine the corn starch and the water together to form a slurry, and add that to the pot with the other ingredients. Cook on high for another hour.
The final result is this delicious tender pork, cooked down veggies and a nice thick sauce.
Slow Cooker Hawaiian Pork
- frying pan
- slow cooker
Pork Loin and Vegetables
- 1.25 lbs pork tenderloin filet, I used Hatfield brand
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1/4 tsp ground ginger
- 20 oz canned pineapple chunks, drained (one 20 oz can)
- 2 bell peppers
- 1 onion
- 3 cloves garlic
- 1/4 cup unsweetened applesauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup reduced sodium soy sauce
- 1/4 cup barbeque sauce, I used Stubbs Original
- 1 tbsp lime juice
- 1.5 tbsp corn starch
- 1.5 tbsp water
- chives for garnish
- slider buns, I used Kings Hawaiian
- Swiss or cheddar cheese
- lettuce, pickles for topping
- rice or cauliflower rice
- Trim the excess fat off the pork loin (if any).
- Preheat a frying pan over medium high heat.
- Combine the garlic powder, onion powder, paprika, salt, and ginger together in a small bowl and rub it all over the pork loin.
- Add olive oil spray to the frying pan, and sear the seasoned pork for a few minutes on all sides (the pork will not be cooked, this is just for flavor and color).
- Add the seared pork loin to the bottom of the slow cooker.
- In the meantime, thinly slice the peppers and onion, and mince the garlic.
- Drain the juice from the pineapple chunks.
- Add the peppers, onion, garlic, and pineapple to the slow cooker on top of the pork.
- In a separate bowl, combine the sauce ingredients (except for the corn starch and water, that's for later) and pour it over the pork. Mix everything so that the sauce coats the other ingredients.
- Slow cook on high for 3 hours, or low for 6 hours.
- Remove the pork from the slow cooker and cut it into small pieces (or shred it).
- Mix the cornstarch with the water and add it to the slow cooker. Stir to combine.
- Return the cut/shredded pork to the slow cooker and cook for another hour on high.
- 6 WW points per heaping cup, all plans
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