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This recipe can be adapted to make on top of the stove or in the oven, I have made this many times in the past it is very good!
- 2 tablespoons paprika
- 1 teaspoon seasoning salt (can use 1/2 teaspoon white salt)
- 1⁄2 teaspoon black pepper
- 2 lbs boneless pork roast (cut into 1-inch cubes)
- 4 -6 tablespoons vegetable oil (or as needed)
- 1 (20 ounce) can unsweetened pineapple chunks
- 1 medium onion
- 1 tablespoon fresh minced garlic (or to taste)
- 1 medium green bell pepper, seeded and chopped
- 1 large carrot (peeled and sliced)
- 1⁄4 cup cider vinegar
- 4 tablespoons brown sugar
- 3 tablespoons reduced sodium soy sauce
- 5 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- cooked rice
- In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together.
- Add in the pork cubes in 2 batches and shake the bag to coat with the spices.
- Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot.
- To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot.
- Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking).
- To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon.
- Cover and cook on LOW for 6-8 hours or until the meat is tender.
- In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened.
- Serve over rice.
Something is definitely OFF with this recipe. Merely browning pork tenderloin and an hour in the crockpot made it fork tender. What's with the 8 hours? CRAZY! And the sauce was off too. I had to tweak it with honey and some ketchup and it was runny even with the corn starch slurry added. The end result was ok but certainly not restaurant comparable as so many here swooned.
This was EXCELLENT! ESPECIALLY because I was using leftover pork roast that I had WAY overcooked the night before. So it was dry and extremely hard to even cut into chunks. However?with this recipe and 6 hours in the crockpot?.it was juicy and oh so tender! My family ate-it-up!!! Thank you for saving my pork!
I used pork tenderloin like one of the other reviewers, and used white wine vinegar instead of cider (I had not realized it was expired until I took it out to use it for this dish).
About an hour before adding the pineapple chunks and cornstarch mix is when I added the juice, I had none on hand in the morning so went out to get it later, seemed to work though.
When it came time to add the pineapple chunks, I seared them prior to adding them to the crock pot and the added some broth and vegetable from the crock pot to get the browned bits.
I used extra carrot and extra peppers, including a red pepper, and less sugar.
This was wonderful and would make it again.