Description

Ever wondered how to recreate that crave-worthy sweet and sour pork from your favorite takeout spot without all the hassle? Say hello to Slow Cooker Sweet and Sour Pork! This dish is a perfect mix of tender pork, juicy pineapple, and a tangy-sweet sauce that’ll have everyone asking for seconds.

Ingredients

Pork Tenderloin (1.5 lbs, cut into bite-sized pieces): Lean and tender, it soaks up the sauce beautifully.
- Substitution: Pork shoulder or boneless pork chops for a richer flavor, or chicken breast for a lighter option.
Pineapple Chunks (1 cup, fresh or canned): Adds sweet, tropical juiciness.
- Substitution: Mango chunks or canned mandarin oranges for a different fruit twist.
Bell Pepper (1, chopped): Brings color and a mild sweetness (red, yellow, or green work).
- Substitution: Another bell pepper or mild poblano for a slight kick.
Onion (1, chopped): Adds savory depth and a bit of crunch.
- Substitution: Shallots or green onions for a milder flavor.
Soy Sauce (½ cup): Provides salty, umami flavor to balance the sweetness.
- Substitution: Tamari for gluten-free or coconut aminos for soy-free.
Ketchup (½ cup): Creates a tangy, slightly sweet base for the sauce.
- Substitution: Tomato sauce with a pinch of sugar or hoisin sauce for a different twist.
Brown Sugar (¼ cup): Enhances the sweet side of the sauce.
- Substitution: Honey or maple syrup for a natural sweetener.
Garlic (2 cloves, minced): Adds warm, savory depth.
- Substitution: ½ tsp garlic powder if fresh isn’t available.
Ginger (1 tsp, grated): Brings a zesty, slightly spicy kick.
- Substitution: ½ tsp ground ginger, but fresh is best.
For Serving: Cooked rice (white, brown, or jasmine) to soak up the sauce.
- Substitution: Noodles, quinoa, or cauliflower rice for low-carb.

Why They’re Important: The pork is the hearty base, pineapple and bell pepper add freshness, soy sauce and ketchup create the tangy-sweet sauce, and garlic and ginger bring bold flavor. Together, they make a perfectly balanced dish.

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Instructions

Step 1: Prep the Pork and Veggies

Cut 1.5 lbs pork tenderloin into bite-sized pieces (about 1-inch cubes) and place in the slow cooker.
Chop 1 bell pepper and 1 onion into similar-sized pieces. Add them to the slow cooker along with 1 cup pineapple chunks.
- Tip: If using canned pineapple, drain the juice to avoid a watery sauce, or reserve it for a smoothie.

Step 2: Make the Sauce

In a medium bowl, whisk together ½ cup soy sauce, ½ cup ketchup, ¼ cup brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
Pour the sauce over the pork, pineapple, bell pepper, and onion in the slow cooker.
- Tip: Taste the sauce before adding it—adjust with more brown sugar for sweetness or soy sauce for saltiness.

Step 3: Combine and Cook

Stir everything in the slow cooker to ensure the pork and veggies are evenly coated with sauce.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
- Tip: Stir halfway through if possible to keep everything coated, but don’t lift the lid too often—it slows cooking.

Step 4: Check the Sauce

Once cooked, check the sauce consistency. If it’s too thin, mix 1 tsp cornstarch with 1 tbsp water, stir it into the slow cooker, and cook on high for 10-15 minutes to thicken.
If the sauce is too thick, add 1-2 tbsp water or pineapple juice.
- Tip: The sauce should be glossy and cling to the pork without being runny