Copyright © 2020 Savory Experiments, All Rights Reserved. Absolutely. Cover and cook on low for 5 hours. If you’ve got your pork and some barbecue sauce and pineapple, then you’re pretty much already in business. Your email address will not be published. Combine the salt, paprika, onion powder, and ginger in a bowl. Ads are what helps us bring you premium content – thank you! Your pork loin will cook fine without searing it first. Thanks for the feedback, Rebecca, we will look into this! This was so good, and obviously, so EASY.. hello Crock-pot. After 2.5hrs the liquid had almost all comes out. Even the pineapples lost its sweetness and tanginess from cooking in the sauce. Cover and cook on low for 5 hours. Pat your pork loin dry with paper towels then rub in the spice mixture. Be sure to follow me on social media, so you never miss a post! Easy ingredients and your slow cooker make this Hawaiian Pork Loin a new dinner favorite, any night of the week! Pork and Pineapple is such a glorious combo! Transform a simple pork loin into a shredded pork masterpiece with a simple homemade rub, pineapple, onion, and soy sauce. * Make sure you are familiar with your soy sauce and the levels of salt it has. Remove pork and place in slow cooker. Pat your pork loin dry and rub down with the spice mixture. Cover ribs with pork seasoning and rub into the meat well on both sides. There wasn’t enough liquid to start. This Hawaiian pork loin version ticks all of those boxes and is packed with big flavor. What’s not to love? happily all week. While the pork is searing, dice your onion. Simply start your recipe by searing the pork in a large dutch oven or oven safe pot. I will make this recipe again using the slow cooker to compare. 1 (3 pound) pork shoulder or butt roast; 1/2 cup brown sugar, plus 2 tablespoons for rub; 1 (20 ounce) can pineapple rings (reserve juice) Heat 1 tsp. Meanwhile, dice your onion. Add in the remaining pineapple, diced onion, and pour the soy sauce/pineapple juice mixture over the top. Prepare the Hawaiian pork loin as directed, then shred and freeze in desired portions. If you've tried this recipe, come back and let us know how it was! Add remaining three pieces of pork. Using two forks, shred roast (it should literally fall apart). Internal temperature should be between 150-160º F. Remove from oven and top with green onion, if using. i tweaked this recipe at the end. Pour your doctored up barbecue sauce over the top – which addresses the drying out issue we aim to avoid – and pop it all in the oven. Whisk the cornstarch with 1 ½ tbs cold water to make a slurry then slowly whisk it into the simmering sauce. This was very easy to make, but the flavor was just ok. kosher salt and freshly ground pepper, to taste. Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve. Pour sauce over pork loin, then place in oven and bake for 10-12 minutes, then lower heat to 350º and cook for another 35 minutes, or until pork is cooked through. For more information, please see my Privacy Policy. As an Amazon Associate I earn from qualifying purchases. Place pork loin on a cutting board and make a series of small, parallel incisions along the length of meat. I’ll add that in the notes so others have a heads up! For the flavor infusion, we like to use the hasselback approach. Can’t wait to dig into this sweet and savory deliciousness. thanks. In a medium bowl, mix together brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. 1/3 C Ground smoked paprika 1/4 C Light brown sugar 3 Tbsp NOH Hawaiian Kalua Seasoning Salt 2 Tbsp Garlic Powder 1 Tbsp Onion Powder 1 1/2 tsp Ground Black Pepper Made this for dinner tonight, so yummy! of the oil in a skillet set over medium high heat. Technically yes. Pour barbecue sauce and 1/2 reserved pineapple juice (more or less as desired) into a medium bowl, then stir in red bell pepper, jalapeño, garlic and red onion. You’ve got a delicious meal (that easily transitions into tasty leftovers if it doesn’t all get devoured) and now a recipe to come back to again and again! Often sold in 2 to 5 pound roasts, it’s an easy way to feed a group or to cook once and have leftovers to reimagine for days. so i added brown sugar as was suggested in one of your reviews and it helped alot. A lean cut like pork loin benefits from the extra fat to stay moist and tender. Then combine the soy sauce with the juice from the can of pineapple chunks, you should get about ¾ cups of juice from the can. https://www.justataste.com/slow-cooker-hawaiian-pulled-pork-recipe Ladle the liquid through a sieve into a saucepan set over medium high heat and bring it to a simmer. Different brands can vary greatly in salt content and so can people’s taste for salt. Thanks for coming back to let us know! Whisk the cornstarch with 1 ½ tablespoons of cold water to make a slurry. Best Ingredients. Different brands are saltier than others. When your pork is done, remove from the slow cooker and set aside. Open your pineapple and pour off the juice into a separate bowl with the soy sauce.

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