This Crockpot Pineapple Pork is the perfect mix of sweet and savory, with tender slow-cooked pork and sweet pineapple all simmered in a savory teriyaki sauce. With minimal prep and just a handful of pantry ingredients, you’ll have a family-friendly dinner that basically cooks itself!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 8Servings
Calories: 310kcal
Ingredients
1sweet yellow onionchopped
3poundboneless pork buttor shoulder
20ouncecan pineapple chunksreserve ¼ cup of juice, then drain
1cupteriyaki sauce
2tablespoonssoy sauce
4clovesgarlicminced
Garnish (optional)
2green onionschopped
Instructions
Place the chopped onion in the bottom of the slow cooker, then place the pork butt on top.
Pour the reserved pineapple juice and pineapple chunks. Pour the teriyaki sauce, soy sauce and minced garlic over the pork.
Cover and cook for 6-8 hours on high, or 7-9 hours on low.
Once done, remove the pork and shred, removing any excess fat. Add the shredded pork back into the juices, and garnish with green onions.
Notes
Substitutions:
Pork Shoulder – Pork butt or pork loin can also be used. Pork loin is leaner, but won’t be quite as juicy.
Pineapple – Fresh pineapple works in place of canned; just add a splash of orange juice if you need more liquid.
Soy Sauce – Substitute coconut aminos or tamari for a gluten-free option.
How to Store: To save leftovers, separate into meal-sized portions and then place in an airtight container and store:
in the refrigerator for 3–4 days
in the freezer for up to a month
How to Freeze: Making this Crockpot Pineapple Pork into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Place the chopped onion, pork, pineapple, teriyaki sauce, soy sauce, and garlic in a large freezer bag or container.
Seal well, removing as much air as possible.
Freeze together.
When ready to cook, thaw in the refrigerator overnight.
Cook in the slow cooker as directed.
How to Reheat: This can be reheated in the microwave in 30-second increments, stirring occasionally, or warmed gently on the stovetop. To reheat in the oven, place in a covered baking dish, cover with foil, and heat at 325°F until warmed through.How to Scale: This recipe can easily be doubled to feed a larger crowd! Just be sure your slow cooker is big enough to fit a larger pork shoulder. For smaller households, halve the recipe and adjust the cooking time slightly, checking for doneness earlier since a smaller cut of meat may cook faster.