Ingredients
Here’s what you’ll need to make this delightful dish:
- 2 pounds pork shoulder, cut into chunks
- 1 can (20 ounces) pineapple chunks, drained (reserve juice)
- 1 cup of pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, if desired)
If you’re missing an ingredient or want to switch things up, feel free to experiment. For instance, you could substitute soy sauce with tamari or coconut aminos for a gluten-free option. The beauty of cooking, as my abuela taught me, is in making the recipe your own.
Instructions
Now, let’s get cooking! Here’s how to bring this dish to life:
- In a large skillet over medium heat, sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side. This step locks in the juices and adds depth to the flavor.
- Transfer the seared pork to your slow cooker.
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour this mixture over the pork in the slow cooker.
- Add the drained pineapple chunks on top of the pork.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork.
- For a thicker sauce, remove the pork and stir the cornstarch mixture into the slow cooker. Cook on high for an additional 15 minutes until the sauce thickens.
- Season with salt and pepper to taste before serving.
Embrace the process and let those wonderful aromas fill your kitchen. It’s in these moments that cooking feels less like a task and more like a creative escape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International