Description
Ever wondered how to recreate that crave-worthy sweet and sour pork from your favorite takeout spot without the hassle? Slow Cooker Sweet and Sour Pork is here to save the day! This dish brings together tender pork, juicy pineapple, and colorful veggies in a tangy, sweet sauce that’s bursting with flavor
Ingredients
- Pork Tenderloin (1.5 lbs, cut into bite-sized pieces):
- Why it’s important: Pork tenderloin is lean, tender, and absorbs the sauce beautifully during slow cooking.
- Substitutions: Pork shoulder or boneless pork chops work, but trim excess fat. Chicken breast or tofu can be used for alternatives.
- Pineapple Chunks (1 cup, fresh or canned):
- Why it’s important: Adds natural sweetness and a tropical vibe that defines sweet and sour flavor.
- Substitutions: Mango chunks or mandarin oranges for a different fruit twist. If using canned, drain to avoid excess liquid.
- Bell Pepper (1, chopped, any color):
- Why it’s important: Brings crunch, color, and a mild sweetness to balance the sauce.
- Substitutions: Use another bell pepper color, carrots, or snap peas for variety.
- Onion (1, chopped):
- Why it’s important: Adds savory depth and softens into the sauce for richness.
- Substitutions: Red onion or shallots for a slightly different flavor.
- Soy Sauce (½ cup):
- Why it’s important: Provides salty, umami flavor to balance the sweetness.
- Substitutions: Tamari for gluten-free or coconut aminos for soy-free.
- Ketchup (½ cup):
- Why it’s important: Creates the tangy, slightly sweet base of the sauce.
- Substitutions: Tomato paste (2 tbsp) mixed with 2 tbsp water and 1 tbsp sugar for a less processed option.
- Brown Sugar (¼ cup):
- Why it’s important: Enhances the sweetness and helps create a sticky glaze.
- Substitutions: Honey, maple syrup, or coconut sugar for a natural sweetener.
- Garlic (2 cloves, minced):
- Why it’s important: Adds warm, savory notes to the sauce.
- Substitutions: ½ tsp garlic powder if fresh isn’t available.
- Ginger (1 tsp, grated):
- Why it’s important: Brings a spicy, fresh kick that’s classic in sweet and sour dishes.
- Substitutions: ½ tsp ground ginger, but fresh is best for flavor.
- Cooked Rice (for serving):
- Why it’s important: Soaks up the delicious sauce and makes the dish a complete meal.
- Substitutions: Quinoa, cauliflower rice, or noodles for variety.
Tip: Use fresh pineapple for a brighter flavor, but canned works just as well in a pinch.
Instructions
Step 1: Prep the Ingredients
- Cut 1.5 lbs pork tenderloin into bite-sized (1-inch) pieces, trimming any excess fat.
- Chop 1 bell pepper and 1 onion into bite-sized chunks.
- Mince 2 garlic cloves and grate 1 tsp fresh ginger.
- If using fresh pineapple, cut 1 cup into chunks; if canned, drain well.
- Tip: Keep veggie pieces similar in size to the pork for even cooking.
Step 2: Combine in the Slow Cooker
- Place the pork, pineapple chunks, bell pepper, and onion in the slow cooker.
- In a small bowl, whisk together ½ cup soy sauce, ½ cup ketchup, ¼ cup brown sugar, minced garlic, and grated ginger until smooth.
- Pour the sauce over the pork and veggies, stirring to coat everything evenly.
- Tip: Ensure the pork is mostly submerged in the sauce for maximum flavor.
Step 3: Cook
- Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
- Stir halfway through if possible to redistribute the sauce.
- Tip: If the sauce is too thin, remove the lid for the last 30 minutes to let it thicken.
Step 4: Serve
- Spoon the pork, veggies, and sauce over a bed of cooked rice.
- Garnish with a sprinkle of chopped green onions or sesame seeds for extra flair (optional).
- Tip: Taste and adjust with a splash of soy sauce or a pinch of sugar if needed.
