This slow cooker Hawaiian pork loin is a sweet, tangy, and savory way to cook up a pork loin. This quick prep pork loin recipe is bursting with flavor, and I even share meal prep directions as well, if you are a fan of meal planning and prep work.
Soy sauce, pineapple, and pork just go together so well. Shred and serve your pork over a bed of rice, for a total comfort food dinner. The prep is simple but the flavor is out of the world.
This Slow Cooker Hawaiian Pork Loin Recipe Is…
- Quick Prep
- Can Be Prepped Ahead Of Time
- Simple Ingredients
- Serves A Crowd
- Reheats Well
- Sweet and Savory Flavors
Ingredients Needed For The Pork Loin
Pork Loin – Reach for a boneless pork loin for this recipe. I did around 3-4 pounds. You can do smaller or larger, just adjust the cooking time.
Onion, Garlic, and Spices – For this recipe I used a handful of spices. It is going to really help elevate all the flavors of the pork, paired with the salty soy sauce, and sweet pineapple.
Soy Sauce – I used regular soy sauce, but if you are worried about salt, you can reach for low sodium soy sauce.
Pineapple – I used pineapple chunks, you can buy rings and then just cut them into cubes so they will cook right and be bite-size for serving later.
Rice – Now, we served over a bed of rice. The sauce soaks into the rice, and let me say it is so tasty. Feel free to change it out of you don’t want rice. But we highly recommend.
Pro Tips For Making Slow Cooker Pork Loin
- Using a slow cooker liner is great for an easy cleanup. The liners are BPA free and makes no scrubbing your crockpot!
- I recommend using a meat thermometer, so you do not overcook your pork. Pork is done when it reaches 145 degrees internally. Make sure to check the largest part of the pork.
- Shred your pork with two forks or meat claws. Remove any fat as you go to ensure that you don’t have that mixed in with the meat you are serving.
You can store any leftovers you don’t eat in the fridge for 3-4 days. Or opt to freeze your pork that you don’t plan to eat right away.
Then reheat in the microwave, or cover tightly and heat in the oven until the pork is warmed through. I find microwave works best, as it won’t dry the meat out as much.
Pork is best to allow it to rest 5-10 minutes once you pull it from being cooked. Allowing it to rest before shredding or slicing into the meat, ensure it stays juicy, instead of dry.
Tent with foil and let rest on a cutting board and then shred, dice, slice as you would like.
Go right ahead and use coconut Aminos in replace of soy sauce in the recipe if you need. Just use the same measurement of ingredient and cook the same.
Pork loins are cut from the spine of a pig. You will find they are long and similar to a large roast. Pork chops are thinner slices of pork, that would cook a lot faster than a large pork loin.
If you do not have a pork loin but have a roast go right ahead and use it. You will find some pork roast do have bones, and if that is the case, you will potentially need to cook your pork longer. The goal is the proper internal temperature before slicing and serving.
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- 4 lb. Boneless Pork Loin Roast
- 20 oz. Can of Pineapple Chunks
- 1 Cup Soy Sauce
- 1 Onion, Diced
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. Minced Ginger
- 1 tsp. Minced Garlic
- 2 Tbsp. Corn Starch
- 2 Tbsp. Water
- 2 Cups Rice, Cooked according to Package Directions
- In a large slow cooker combine the Soy Sauce, Salt, Pepper, Paprika, Onion Powder, Minced Ginger, & Minced Garlic and stir together until well mixed.
- Add in the Pork Loin and cover with Onions and Pineapple Chunks (with juice).
- Cook on low for 8-10 hours until it falls apart with a fork.
- Remove the Pork Loin from the Slow Cooker and set aside.
- Strain the juices from the slow cooker into a large skillet. Mix the Corn Starch and Water together and add to the pan.
- Bring the sauce to a boil and then reduce the heat for 5-6 minutes until the sauce starts to thicken.
- Serve shredded Pork Loin over cooked Rice and top with additional sauce if desired.
Prep Ahead Instructions -
In a large Ziploc Bag combine the Soy Sauce, Salt, Pepper, Paprika, Onion Powder, Minced Ginger, & Minced Garlic and stir together until well mixed. Add in the Pork Loin, Onion and Pineapple Chunks (with juice). Seal tightly and store in the refrigerator.
Cooking Instructions -
Place the contents of the bag into a large slow cooker and cook on high for 5 hours or low 10 hours. Remove the Pork Loin from the Slow Cooker and set aside. Strain the juices from the slow cooker into a large skillet. Mix the Corn Starch and Water Together and add to the pan. Bring the sauce to a boil and then reduce the heat for 5-6 minutes until the sauce starts to thicken. Serve shredded Pork Loin over cooked Rice and topped with additional sauce if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1433Total Fat: 60gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 544mgSodium: 2357mgCarbohydrates: 28gFiber: 1gSugar: 11gProtein: 184g