Slow Cooker Sweet and Sour Pork for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork cubes in a hot skillet with a little oil before adding them to the slow cooker. This caramelizes the exterior of the meat and adds a layer of depth to the final sauce, though it is not strictly necessary for the recipe to be delicious.

If you choose to sear, do it in small batches to avoid steaming the meat, and ensure the skillet is very hot before adding the pork.

Adjust the sweetness of the dish to your preference by slightly modifying the amount of brown sugar. If you prefer a more pronounced tang, add an extra tablespoon of apple cider vinegar at the very end.

The balance between sweet and sour is subjective, so do not be afraid to taste the sauce after it has thickened and make minor adjustments before serving. Remember that the pineapple also contributes natural sweetness, so taste carefully before adding more sugar.

Variations

• Spicy Sweet and Sour Pork: Add a teaspoon of red chili flakes or a tablespoon of chili garlic sauce to the sauce mixture for a pleasant heat that cuts through the sweetness of the pineapple.
• Extra Veggie Version: Incorporate sliced carrots or snap peas during the last hour of cooking to add more color and crunch to the dish without affecting the overall cooking time.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Warm gently in a saucepan over low heat until heated through, adding a splash of water if necessary to thin the sauce.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the pork is cooled to room temperature within two hours of cooking before placing it in the fridge.

To reheat, warm the dish gently in a saucepan over low heat, adding a splash of water if the sauce has become too thick. Avoid overcooking when reheating, as the pork can become dry if exposed to high heat for too long.

You can prepare the sauce and chop the vegetables and pork ahead of time to save effort on a busy day. Store the raw pork and vegetables in separate airtight containers in the refrigerator for up to 24 hours before cooking.

Combine the sauce ingredients in a jar and keep it in the fridge as well. When you are ready to cook, simply dump everything into the slow cooker, stir, and set the timer as directed.

Serving ideas

Serve the sweet and sour pork over a bed of steaming white rice to soak up the delicious glaze. A simple side of steamed broccoli or stir-fried snap peas adds a lovely green contrast and extra texture to the meal. For an authentic presentation, sprinkle the dish generously with toasted sesame seeds and perhaps a few finely sliced green onions if you have them on hand for a pop of freshness.

Consider serving this dish in individual bowls to ensure everyone gets a good portion of the sauce. If you are hosting a dinner, placing the slow cooker on a warm setting on the table allows guests to serve themselves. The combination of tender pork, sweet pineapple, and tangy sauce is universally appealing, making this a great option for casual family gatherings or relaxed weekend meals with friends.

Frequently asked questions

Recipe card

Slow Cooker Sweet and Sour Pork for Easy Weeknight Dinners

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 4

Ingredients

• 2 lb pork loin, cut into 1-inch cubes
• 2 cups fresh pineapple chunks
• 2 cups cubed red and green bell peppers
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp cornstarch, mixed with 2 tbsp water
• 4 cups steamed white rice, for serving
• 1 tsp sesame seeds, for serving

Instructions

1. Place the cubed pork loin, fresh pineapple chunks, and cubed red and green bell peppers into the ceramic insert of your slow cooker.
2. In the slow cooker, combine the ketchup, apple cider vinegar, brown sugar, and soy sauce. Stir gently to coat the pork and vegetables with the liquid mixture.
3. Cover the slow cooker with the lid and cook on the low setting for four hours. The pork should reach an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
4. Whisk the cornstarch and water in a small bowl until smooth. Stir this slurry into the slow cooker and continue to cook for an additional 15 minutes or until the sauce thickens and shines. Serve over steamed white rice, garnished with sesame seeds.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

45.2 g

Fat

12.8 g

Fiber

1.5 g

Sugar

32 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.