This 5-ingredient slow cooker vintage pineapple pork is the kind of no-fuss, church-supper comfort food I grew up with in the rural Midwest. Thick-cut pork slices go straight into the slow cooker raw, then get smothered with a simple pantry mix of canned pineapple, brown sugar, soy sauce, and a little ketchup. As it simmers all afternoon, the pork turns tender and the sauce takes on that sweet-tangy flavor that reminds me of the old community cookbooks with splattered pages and handwritten notes in the margins. It’s the sort of meal you can put together in minutes and still feel like you’re serving something special that would have made Grandma proud.
Serve these pineapple pork slices over fluffy white rice or buttered egg noodles so they can soak up every bit of that sweet-savory sauce. A simple side of buttered green beans, steamed peas, or a tossed salad balances the richness nicely. Warm dinner rolls or cornbread are lovely for mopping up the juices, and if you like a little freshness, sprinkle chopped parsley or sliced green onions over the top right before serving.
5-Ingredient Slow Cooker Vintage Pineapple Pork SlicesServings: 4
Ingredients
2 to 2 1/2 pounds thick-cut pork slices (about 1-inch thick, bone-in or boneless)
1 can (20 ounces) pineapple slices in juice, undrained
1/3 cup packed brown sugar
1/4 cup soy sauce (regular or low-sodium)
1/3 cup ketchup
Directions
Lay the raw thick-cut pork slices in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap just a bit, but try to keep them mostly flat so they cook evenly.
In a medium bowl, whisk together the brown sugar, soy sauce, and ketchup until the sugar is mostly dissolved and the sauce looks smooth and glossy.
Open the can of pineapple. Pour all of the pineapple juice from the can into the brown sugar mixture and whisk to combine. Set the pineapple slices aside for now.
Pour the sauce mixture evenly over the pork slices in the slow cooker, making sure each piece is coated with some of the liquid.
Arrange the pineapple slices on top of the pork, tucking them in so each piece of meat has a bit of pineapple flavor over it. Any extra slices can be nestled between the pieces of pork.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches at least 145°F in the thickest part when checked with a meat thermometer.
Once done, taste the sauce and, if you like, skim off any excess fat from the surface with a spoon. You can serve the pork slices as they are, or gently transfer them and the pineapple to a platter and spoon some of the sauce over the top.
Serve the pineapple pork slices hot with extra sauce spooned over each serving. Store leftovers in a covered container in the refrigerator for up to 3 days, reheating thoroughly before serving.
Variations & Tips
For a slightly smokier flavor, replace a few tablespoons of the ketchup with barbecue sauce. If you want more tang, add 1 to 2 tablespoons of apple cider vinegar to the sauce mixture before pouring it over the pork. You can also stir in a pinch of red pepper flakes or a dash of hot sauce if your family likes a little heat. For extra color and vegetables, scatter sliced onions or bell peppers over the pork before adding the pineapple, keeping in mind this will no longer be strictly 5 ingredients. If you prefer a thicker sauce, after the pork is cooked, remove the meat and pineapple, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot cooking liquid. Cover and cook on HIGH for about 10 to 15 minutes, or until slightly thickened, then return the pork and pineapple to the slow cooker. Food safety tips: Always start with fresh, cold pork kept refrigerated until you’re ready to cook. Place the raw thick-cut pork slices directly into the slow cooker as directed, and do not preheat the slow cooker with sauce alone, as that can keep meat in the temperature danger zone too long. Cook on LOW or HIGH only as specified, without lifting the lid frequently, so the pork reaches a safe internal temperature of at least 145°F. Refrigerate leftovers within 2 hours of cooking in shallow containers so they cool quickly, and reheat to at least 165°F before serving again.
