Slow Cooker Sweet and Sour Pork
"A delicious crock pot recipe -I believe it originally came from a cooking magazine, but I'm not sure which one or what month/year. The sauce is flavorful and mild--not obnoxiously sweet like you might imagine Chinese-food type sweet and sour. We served it over rice--yummy"
- Ready In:
- 8hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons paprika
- 1 1⁄2 teaspoons paprika
- 2 1⁄2 lbs boneless pork loin roast, cut into 1 in strips
- 1 tablespoon oil
- 1 (20 ounce) can pineapple chunks
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1⁄4 cup cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- 6 cups hot cooked rice (to serve pork on top of) (optional)
directions
- Place paprika in a large resealable plastic bag.
- Add pork, a few pieces at a time, shake to coat.
- In a nonstick skillet, brown pork in oil in batches over medium high heat.
- Transfer to a 3-qt. slow cooker.
- Drain pineapple, reserving juices; refrigerate pineapple.
- Add pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well.
- Cover and cook on LOW for 6-8 hrs or until meat is tender.
- Combine cornstarch and water til smooth; stir into pork mixture.
- Add pineapple.
- Cover and cook 30 minute longer til sauce is thickened.
- Serve over rice if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Growing up in Hawaii, I’ve had the pleasure of eating variety of Sweet Sour meals(i.e. chicken, pork, seafood, etc.). With that said, this recipe wouldn’t do too well here. The main reason is that a true Chinese-style sweet sour dish needs a more robust flavor, enhanced with Anise, ginger, and rice wine. This was way too mild for me to recognize it as being a sweet & sour dish -
The intro does say the sauce is "flavorful and mild--not obnoxiously sweet like you might imagine Chinese-food type sweet and sour". I would agree that it was mild and not at all sweet, but I found this to be its downfall. It was too mild and really not that flavorful. I will admit that like another reviewer, I didn't precook the pork, so maybe that is a critical step. We ate it, but I won't make it again. -
Not your traditional sweet and sour dish. I used chicken. The family ate it but I would not make it again. -
I've made this before and it's fabulous! -
Because I prepared this in the morning before I left for work, I did not take the time to precook the pork. Used boneless pork steaks, partially frozen, so it was easy to slice into strips. I know pre-browning the meat can seal in some flavor, but I don't think I lost much, if any, by skipping this step. Cooked in my slow cooker for 8 hrs on low. Served on rice, with #91301 Stir-fried Zucchini as a side. It made a very nice meal for my family. Thank-you.
RECIPE SUBMITTED BY
<p>I currently live in West Virginia. I have two daughters, 10 and 7 yrs. I teach 4th grade at the small elementary school that they attend.<br /><br />Shortly before the birth of my youngest daughter, I started becoming interested in cooking, with great thanks to this site. I love trying new things. I used to collect cookbooks, and I still have quite a few, but since I've been a member of food.com, I have to admit that I don't use them much anymore. This is so much easier! <br /> <br />In addition to cooking, I enjoy spending time with my girls, reading, and shopping. I'm also a big Virginia Tech fan, hence my user name. It's where I went to school, so my loyalty lives on! </p>
