South Pacific Pork Roast Crock Pot
Transform your dinner routine with the South Pacific Pork Roast Crock Pot, a tantalizing blend of sweet, savory, and island-inspired flavors that will transport your taste buds straight to paradise. This slow-cooked masterpiece features tender, juicy boneless pork shoulder simmered to perfection in a luscious sauce of pineapple chunks, soy sauce, brown sugar, and fresh ginger. Bright slices of red bell pepper and onion add vibrant color and flavor, while a touch of garlic enhances the depth of the dish. Finished with a thickened glaze and served over fluffy white rice, this easy crock pot recipe is perfect for busy nights, meal prepping, or impressing guests with minimal effort. Dive into the tropical charm of this hearty dish—comfort food with a South Pacific twist!
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder roast
- 20 ounces pineapple chunks (canned, with juice)
- 0.5 cups soy sauce
- 0.25 cups brown sugar
- 1 tablespoon fresh ginger (grated)
- 3 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 cups cooked white rice (for serving)
Instructions
Season the pork shoulder roast with salt and black pepper and set aside.
In a mixing bowl, combine pineapple chunks (including juice), soy sauce, brown sugar, grated ginger, and minced garlic. Stir until sugar dissolves.
Place the sliced red bell pepper and yellow onion in the bottom of the crock pot.
Place the pork shoulder roast on top of the vegetables, then pour the pineapple-soy sauce mixture over the roast.
Cover the crock pot with a lid and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is tender and easily shredded with a fork.
Once cooked, carefully remove the pork roast from the crock pot and shred using two forks. Set aside, keeping it warm.
In a small bowl, whisk together cornstarch and water to create a slurry.
Add the cornstarch slurry to the liquid in the crock pot, stirring to thicken the sauce. Allow it to cook for an additional 5-10 minutes on HIGH until the sauce has slightly thickened.
Return the shredded pork back into the crock pot and stir to coat with the sauce.
Serve the South Pacific Pork Roast over a bed of cooked white rice, garnished with additional pineapple chunks or herbs if desired.
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.8 g | 354% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6655 mg | 289% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 109.8 g | ||
| Protein | 287.4 g | 575% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5490 mg | 117% | |
*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.
