Crock Pot Sweet and Sour Pork
Transform dinner into a vibrant, flavor-packed experience with this Crock Pot Sweet and Sour Pork recipe—a perfect balance of tangy, sweet, and savory all in one dish. Tender chunks of seared pork shoulder are slow-cooked to perfection with colorful bell peppers, sweet pineapple, and a rich sauce made from brown sugar, apple cider vinegar, ketchup, and soy sauce. This one-pot wonder is ideal for busy weeknights, as the crock pot takes care of the cooking while you enjoy the heavenly aroma wafting through your kitchen. With just 20 minutes of prep and a few pantry staples, this dish is an easy way to bring a Chinese-inspired classic to your table. Serve it over fluffy rice for a comforting, restaurant-quality meal that your family will adore! Perfect for meal prep and leftovers, this recipe is a time-saving, flavor-loaded gem.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder or pork loin
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 1 cup pineapple chunks (canned, drained)
- 0.25 cups light brown sugar
- 0.33 cups apple cider vinegar
- 0.5 cups ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- 4 cups rice (optional, for serving)
Instructions
Trim any excess fat from the pork shoulder or pork loin and cut it into 1-inch cubes.
In a medium bowl, combine the flour, salt, and black pepper. Toss the pork cubes in the flour mixture until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork in batches and sear until browned on all sides. Transfer the browned pork to the crock pot.
Add the diced green bell pepper, red bell pepper, chopped onion, and pineapple chunks to the crock pot, spreading them evenly over the pork.
In a separate bowl, whisk together the brown sugar, apple cider vinegar, ketchup, and soy sauce. Pour the sauce mixture over the pork and vegetables in the crock pot.
Cover the crock pot and cook on low heat for 6-7 hours or until the pork is tender and flavorful.
About 20 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crock pot to thicken the sauce.
Let the dish cook for an additional 15-20 minutes to allow the sauce to thicken properly.
Serve the sweet and sour pork hot over cooked rice, if desired. Enjoy!
Nutrition Facts
Calories |
4419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 435.3 g | 158% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 111.6 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 313 mg | 24% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
