Tender Slow Cooker Pineapple Pork Loin Step-by-step instructions

Before you start

Before starting, ensure the slow cooker bowl is clean and dry. Remove the pork loin from the refrigerator about 20 minutes before cooking to take the chill off, which helps with more even heat distribution.

Have a sharp carving knife and a sturdy cutting board ready for when the pork is finished, as this will ensure clean, beautiful slices for serving.

Instructions

Initial Setup

1. 1Prepare the slow cooker
   Place the pork loin into the base of the slow cooker. Ensure the meat is positioned securely so it can cook evenly throughout the process.
   Look for The pork loin should be centered in the slow cooker base.
   Tip Pat the pork loin dry with paper towels before placing it in the slow cooker to ensure better searing if desired.

The pork loin is placed into the slow cooker, ready for the pineapple to be added.

The kitchen should be quiet, and the slow cooker should be positioned on a heat-safe, level surface near an electrical outlet, prepared for the long, low-temperature cooking process that will transform the meat.

Slow Cooking

2. 2Add pineapple and slow cook
   Pour the pineapple chunks along with all the juice from the can over the pork loin. Cover the slow cooker with its lid and cook on low for 6 hours until the meat is tender, reaches an internal temperature of 145°F (63°C), and has rested for at least 3 minutes.
   Look for The pork should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Using the juice from the pineapple adds natural sweetness and acidity that tenderizes the pork during the long cook time.

During this phase, the pineapple and pork juices combine to create a fragrant, bubbling environment. The meat should be completely submerged or well-coated in the pineapple liquid. Check that the slow cooker is set to the correct heat setting to ensure the meat cooks gently without boiling.

Final Resting and Serving

3. 3Garnish and serve
   Once the pork reaches an internal temperature of 145°F (63°C), remove it from the slow cooker and let it rest for 10 minutes. Slice the meat, top with fresh parsley, and serve immediately with the warm pineapple glaze.
   Look for The pork should reach 145°F (63°C) and be rested before slicing.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential to keep the juices inside, resulting in a significantly more tender final slice.

The pork is removed from the cooker, and the aroma of sweet pineapple and savory pork fills the air. The meat should be firm yet tender to the touch, and the resting period allows the internal juices to settle, ensuring that every slice served is as juicy as possible.

Common mistakes

Avoid lifting the lid of the slow cooker unnecessarily during the cooking time, as each time the lid is opened, heat escapes and the cooking time is extended.

Do not skip the resting step, as slicing the meat immediately after cooking will cause the juices to run out, resulting in a drier and less flavorful piece of meat.

How to tell it’s done

The pork loin is done when it reaches an internal temperature of 145°F (63°C) at the thickest part of the roast. Use a reliable digital meat thermometer inserted into the center to verify this.

Once reached, remove the meat from the heat and allow it to rest for at least 10 minutes before slicing to ensure the juices redistribute.

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