Slow Cooker Sweet and Savory Pineapple Pork Roast Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a heat-safe surface. Have your pork loin, pineapple, and soy sauce ready.

It is helpful to measure out your ingredients beforehand so the assembly process takes only a few moments. Make sure you have a set of sturdy tongs available for handling the hot meat once it is finished cooking.

Instructions

Preparation

1. 1Prepare the Roast
   Place the pork loin roast into the bowl of the slow cooker. Ensure the meat is positioned securely in the center of the vessel to allow for even cooking throughout the process.
   Look for The roast should sit flat at the bottom of the slow cooker.
   Tip Pat the pork dry with paper towels before placing it in the cooker to ensure better browning.

The pork loin is properly placed inside the slow cooker, ready to receive the flavorful liquid mixture that will infuse it with sweetness and savory depth during the long cook.

Glazing

2. 2Add Pineapple and Glaze
   Pour the pineapple chunks along with their juices over the pork. Pour the soy sauce evenly over the pork and pineapple to create the base for the glaze.
   Look for The liquid should partially submerge the pork loin.
   Tip Use the pineapple juice from the can to add natural sweetness to the glaze.

The pineapple and soy sauce mixture is evenly distributed over the roast, ensuring that the fruit and liquids surround the meat for optimal flavor absorption throughout the entire cooking process.

Cooking and Resting

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the cooker. Allow the meat to rest for at least 10 minutes before slicing into thick pieces and serving with the caramelized pineapple.
   Look for The meat should be ultra-tender and easy to slice with tongs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the roast to ensure it is fully cooked.

The pork has reached the required temperature, the glaze has thickened slightly, and the meat is now resting, which is the final step to ensure it remains juicy and tender.

Common mistakes

A common mistake is cooking the pork on high heat for too long, which can cause the meat to dry out despite the liquid. Stick to the low setting for the best results.

Another error is failing to let the meat rest after cooking; slicing it immediately causes all the juices to escape, leaving you with dry meat.

Avoid lifting the lid frequently, as each time you do, heat escapes and increases the total cooking time.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the roast to verify this. The meat should be very tender and pull apart easily with a fork.

It will appear succulent with visible meat fibers and a glistening glaze. Always let the meat rest for at least 10 minutes before slicing to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest