The main course for this pork and pineapple slow cooker may be made quickly. You can make a beautiful, moist, and delectable roast in a few hours if you combine all the elements. Everyone will like this roast when paired with a salad and some warm bread for dinner, including my husband and four teenage sons who have voted it their favorite dish.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) boneless pork roast
- 2 teaspoons seasoned salt
- 1 teaspoon ground black pepper
- 1 (20 ounce) can pineapple chunks, undrained
- 1 ½ cups chopped dried cranberries
Instructions
- Rub pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
- Cover, and cook for 7 hours on Low.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 353 mg |
| Sugars | 33 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! I made a few changes though: instead of pork, I used cod. I did rub it with salt and pepper, but cooked it on the grill. Instead of pineapple and cranberries, I used tarter sauce and coleslaw! Goes great with Freedom fries! Great recipe! I will make it again, but will probably tweak the recipe a little next time.
Since I was cooking for a crowd, I had three pork loin roasts totaling six pounds – one large roast and two small ones. I followed others’ tips for adding flavor – pricked a fork on all sides of the meat, rubbed with salt, pepper and garlic powder, quickly seared each roast in a skillet. Then, I laid the big roast on a bed of sliced onions and some of the pineapple and cranberry sauce mixture, along with lots of sprigs of sage and thyme, in the slow cooker and tucked in the two small roasts around it. I put the remainder of the pineapple-cranberry sauce mixtures around and on top all of them, and added more herb sprigs. I used the probe feature of my slow cooker to make sure the big roast had an internal temp of 160 degrees. It took about six hours, on low, to get to that. While the meat rested, I used a slotted spoon to remove the onions and pineapple chunks, then transferred the sauce to a pan and thickened it with corn starch for a great gravy. Everything was sweet and savory – delicious! The meat was tender and moist. Everyone raved about it. Also – I did the prepping of all ingredients the night before, including searing the meat. Put everything in the fridge overnight and then quickly set it up in the morning as I needed it for an early afternoon meal. The prep went quick fast and the morning set-up went even faster. Be sure to use a slow cooker liner for easy cleanup.
Could not be easier to make. Very moist pork roast and the pineapple adds just the right amount of sweetness without overpowering the great pork flavor.
This is so simple and quick to throw together. The pork is quite dry though. I suggest you remove the pork at the end and add cornstarch to the liquid to thicken the sauce. It helps the sauce ‘stick’ to the roast and whatever you put it over (noodles, rice, etc.).
No Cranberries. This is the 3rd time I made it.
I made it just like the recipe and served it over rice. Everyone in our family loves it, even the kids!
Didn’t add a lot of cranberry sauce, pineapple was going enough. Good flavor. Will make again
Flavorful, simple recipe Only change was using a can of whole berry cranberry sauce vice dry cranberries. Meat was fresh, wild, free range, chemical free 150 pound sow. Sliced a couple of smallish roasts from front shoulder while butchering. Just enough to cover bottom of Instant Pot. Made some crisscross cuts in meat. Made sure pineapple juice was directed at those cuts while pouring pineapple chunks in. Topped with cranberry. Used slow cooker setting on low for 10 hours. Great sweet flavor and fork tender.
My husband is allergic to wheat, soy, tree nuts…you name it!!! But this recipe was actually something flavorful that he CAN eat and he loved it!!! Super easy too, I will be making this again!!
Rather bland
Made this today using a pork roast, while cranberry sauce, pineapple chunks, thyme, rosemary and salt. It was wonderful!
Made this today and everybody loved it. The pork was very tender & tasty. Shredded like pulled pork
The flavor was really good! We used a 3 lb pork lion. While the flavor was really good, it was a little dry. I add some orange juice to add some juice to it. That was also really good with the add orange juice.
Such an easy recipe to make, minimal ingredients needed. It was absolutely delicious. I had a 6 lb pork roast so I doubled the ingredients, and it still came out so tender, juicy, and my family loved it.
I used ingredients as listed, only changed the spice.. My roast was just under 3lb. I rubbed it with a rosemary/garlic mix, & sprinkled sea salt. cooked in my Instant Pot on slow cook “Medium” for 5 + 1/2 hours. came out perfect. tender enough to cut with a fork.
Very good. Very simple. Nice taste.
Not enough flavour
I made this last night and it was SO delicious! I did add a little bit of sliced red onion and cooked it on high for 4 hours. My 10 year old gobbled it up before touching her side dishes (usually it’s the other way around). This was fantastic and I’ll definitely be making this again. Thanks for the awesome recipe Andrea C!
My family is really picky about pork-and this was a keeper! I followed a couple of suggestions as mentioned from previous reviews: First rubbed salt, pepper and ginger on a pork loin and seared it in a cast iron pan. I then removed the roast and added to the pan some garlic, a can of pineapple chunks, 1 cup teriyaki sauce, and cranberries to deglaze. I put the pork (fat side down) on a bed of chopped onions, poured over the sauce, and cooked for about 2 hours in a crock pot on low. After 2 hours, I flipped the roast, removed the layer of fat, and covered that with sauce. I have a crock pot with a temperature probe, so I watched for the temp to reach 155 and then removed the roast,covered it, and let it rest. I added some cornstarch to the gravy and let the continue to cook for awhile. I sliced up the pork and let it sit in the gravy for awhile. It definitely wasn’t a set and go recipe-but I think sometimes for a good pork a little extra attention is worth it. YUM!
This was as easy to make as it was delicious to eat. I will definitely make this again.
It is my husbands most favorite way to eat pork!