Slow-Cooker Hawaiian Pork with Pineapple and Soy Glaze

• 3–4 pound boneless pork loin (not the same as pork tenderloin)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 20 ounces canned pineapple chunks in 100% juice
• ½ cup low sodium soy sauce
• ½ sweet onion, chopped
• 1 tablespoon cornstarch
• 1½ tablespoon water
• 1½ teaspoon salt
• ½ tsp ground pepper
• ¼ cup green onion, sliced (about 3 green onions)

• Heat the olive oil in a large skillet over medium-high heat. In a small bowl, combine the salt, pepper, paprika, onion powder, and ground ginger. Rub the seasoning all over the pork loin.

  Sear the pork in the hot skillet for 3–4 minutes per side, until a deep golden-brown crust forms. Browning enhances the flavor but does not need to be perfect.

  While the pork is browning, chop the sweet onion. In a medium bowl, mix the chopped onion with the canned pineapple and its juice, and the soy sauce to create the cooking liquid.

  Place the seared pork in the slow cooker fat side up. Pour the pineapple-soy-onion mixture over the pork. Cover and cook on LOW for 5–6 hours, or until the pork shreds easily with a fork.

  When the pork is done, transfer it to a plate and tent with foil to keep warm. Strain the cooking liquid into a small saucepan, reserving some pineapple and onions for serving if you like more texture.

  Whisk the cornstarch into the water until smooth. Heat the strained sauce over medium heat until it begins to simmer, then whisk in the cornstarch slurry. Stir constantly until the sauce thickens, about 1–2 minutes. Remove from heat.

  Shred the pork to your preferred consistency — leaving some larger juicy chunks provides great texture. Return shredded pork to the slow cooker or a serving dish and spoon the thickened Hawaiian gravy over the top. Garnish with sliced green onions.

  Serve over steamed rice, mashed potatoes, or use for sandwiches or soft tacos. This pork makes excellent leftovers and reheats well.

Leftover shredded pork is delicious reheated and used for soft tacos, sandwiches, or fried rice the next day.

1. To reheat in the oven: Preheat the oven to 250°F (120°C). Place the shredded pork in a baking dish with a little of the reserved juices, season lightly with a pinch of cumin and chili powder if desired, cover tightly with foil, and heat for 25–30 minutes until warmed through.
2. To reheat on the stovetop: Warm leftovers gently in a skillet with a splash of reserved sauce or water over medium-low heat, stirring occasionally until heated through.
3. For tacos: Serve warmed pork in corn or flour tortillas with shredded cheese, pico de gallo, and a dollop of sour cream or plain yogurt.

Note: Nutrition information is an estimate and can vary based on portion size and specific products used. The calories listed do not include side dishes.

Tips and Variations

• Swap pineapple chunks for crushed pineapple if you prefer a saucier finish.
• Add a tablespoon of brown sugar or honey for a sweeter glaze if your pineapple is not very sweet.
• For a touch of heat, stir in red pepper flakes or a splash of sriracha to the cooking liquid.
• If you don’t want to sear, you can skip that step—searing adds flavor but the slow cooker will still tenderize the pork.