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Hawaiian Pork Roast

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“Family favorite slow cooker recipe taken from Taste of Home Simple & Delicious Magazine”
3hrs 30mins

Ingredients Nutrition

  • 1 boneless whole pork loin roast (about 3 lbs)
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 cups unsweetened pineapple juice
  • 1 (8 ounce) can unsweetened crushed canned pineapple, undrained
  • 12 cup packed brown sugar
  • 12 cup sliced celery
  • 12 cup cider vinegar
  • 12 cup soy sauce
  • 14 cup cornstarch
  • 13 cup cold water


  1. Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
  2. In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
  3. Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
  4. Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
  5. NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.

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