Crock Pot Tropical Pork Roast
Crock Pot Tropical Pork Roast is a simple Hawaiian spin on tender, flavorful shredded pork. Use your slow cooker to conquer this Pork Roast with Pineapple, and serve over rice or as a sweet pulled pork sandwich.
Servings: 10 people
- 3 - 4 pound pork shoulder roast
- 3 cloves garlic, minced or pressed
- 1 large onion, diced
- 20 ounces canned, crushed pineapple with juices
- 12 ounces bottled chili sauce
- 1/2 cup brown sugar, packed
- 1 teaspoon ginger powder (or fresh)
- 1/2 teaspoon dry mustard
Mix garlic, onion, pineapple, chili sauce, brown sugar, ginger and mustard.
Place pork roast in crock pot insert; pour sauce over top.
Cover and cook on low for 8 - 10 hours or high for 4 - 5 hours or until it falls apart.
If desired, shred pork and return to the crock pot with the juices. Serve over rice or on a sandwich if desired.
- Crock pot liners make cleanup simple and fast. Find them here at Amazon.
- Do not drain the pineapple juice off the crushed pineapple; instead add the entire can to the sauce.
- Diced pineapple or pineapple chunks could be used instead of crushed pineapple, if desired.
- Substitute garlic powder or garlic salt for minced garlic, if desired.
- Use either fresh ginger or dried ginger; although, freshly grated has more flavor.
- Convert Pork Roast with Pineapple to an oven recipe by cooking at 350 degrees F for a minimum of one hour or until it falls apart.
- Love Hawaiian-inspired foods? Try Hawaiian Glazed Chicken and Instant Pot Hawaiian Beef.
- Make this a dump and go freezer meal. Mix up the sauce, pour over pork roast in a zip-lock bag. Seal tight and freeze. To cook, pour zip-lock meal into the crock pot, and cook until tender.
Calories: 406kcal | Carbohydrates: 28g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 607mg | Potassium: 900mg | Fiber: 3g | Sugar: 23g | Vitamin A: 272IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 3mg