Slow Cooker Pineapple-Ginger Pork

Slow Cooker Pineapple-Ginger Pork

Slow Cooker Pineapple-Ginger Pork
I may never make a stir fry again! This crock pot version, which is adapted from a Better Homes and Garden recipe, was so easy and the results so flavorful that I am ready to discover other stir fry versions I can convert to a crock pot.
    Servings
    6people
    Cook Time
    LOW 6-8 hours
    Meal Plan
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    Servings
    6people
    Cook Time
    LOW 6-8 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon peanut oil
    • 1 1/2pound boneless pork shoulder roast
    • 3/4cup chicken broth
    • 3tablespoon soy sauce or tamari
    • 3tablespoon oyster sauce
    • 2teaspoon freshly grated ginger
    • 3 carrots, sliced
    • 1 (8-ounce) can water chestnuts, drained
    • 1 onion, cut into 1-ince pieces
    • 1 (15-ounce) can pineapple chunks in juice
    • 3tablespoon arrowroot or cornstarch
    • 2cup fresh sugar snap peas
    • 6cup hot cooked white or brown rice
    Instructions
    1. Trim the fat from the pork. Cut pork into 1-inch cubes. Brown pork in peanut oil in 2 batches in a large skillet over medium high heat. Remove from skillet with a slotted spoon.
    2. In a 3 ยฝ or 4 quart crock pot combine the chicken broth and the next 6 ingredients (through onion). Drain the pineapple juice into the crock pot, reserving the pineapple chunks in a container in the refrigerator. Add the pork, making sure it is mostly covered in the sauce.
    3. Cover and cook on LOW for 6 to 8 hours or on high 3-4 hours.
    4. About 15 minutes prior to serving, turn the crock pot to high (if it had been on low) and stir in the arrowroot. Stir in the pineapple chunks and snap peas. Cover and cook 15 minutes until sauce thickens and pineapple and snap peas are heated through.
    5. Serve over brown or white rice.
    Recipe Notes

    For a vegetarian version, add extra firm tofu or tempeh in place of the pork.

    I bet this would be good with sirloin beef strips or chicken breasts or thighs.

    Sliced red pepper strips would add some nice color and should be added at the same time as the pineapple and snap peas.

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