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Slow Cooker Pineapple Pork Loin

Slow Cooker Pineapple Pork Loin delivers tender, sliceable pork with a glossy pineapple-soy glaze. The slow-cooked sauce thickens into a rich topping after a quick cornstarch simmer for even coating.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork and pineapple base
  • 2.5 lb boneless pork loin
  • 1 can (20 oz) pineapple slices with juice
Pineapple-soy glaze
  • 0.333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 fresh thyme or green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the pork loin with salt, black pepper, and smoked paprika so the surface is evenly coated.
  2. Place the pork in the slow cooker and lay pineapple slices over the top.
Make and cook the glaze
  1. Whisk together the pineapple juice, soy sauce, brown sugar, garlic, apple cider vinegar, and ground ginger until the sugar is dissolved.
  2. Pour the sauce around and over the pork so most surfaces touch the liquid.
  3. Cook on low for 5–6 hours (or high for 2.5–3 hours) until the internal temperature reaches 145°F.
Rest, thicken, and serve
  1. Remove the pork and rest for 5 minutes, then slice to keep the juices inside.
  2. Whisk cornstarch with cold water, stir it into the slow cooker sauce, and cook on high for 15 minutes until thickened.
  3. Serve the sliced pork topped with the pineapple glaze and garnish with fresh thyme or green onions.

Notes

For best sliceability, check temperature in the thickest part of the loin near the end of cooking, and avoid overcooking past 145°F. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the microwave or on the stove with a splash of sauce. Freezing is not recommended because pineapple-based sauce can thin and the texture may change. Dietary swap: use coconut aminos instead of soy sauce for a soy-free glaze.