Slow Cooker Jalapeno Pineapple Pork with just six ingredients is crispy with a sweet, sticky, spicy glaze and meltingly soft pineapple chunks.

Moderate Cooker Jalapeno Pineapple Pork wasn’t really expected to show up on the blog this soon. I was saving it for later on the grounds that the blog has had so numerous lethargic cooker plans as of late. The photos had been hanging out on my memory card a few months (I cook and shoot pictures very a long ways early on the grounds that life is so eccentric – just as light!) and I figured I would post it towards the late spring when it was more pineapple season well disposed.

At that point we made the Slow Cooker Jalapeno Pineapple Pork again for supper the previous evening. My significant other said, “this should have like a hundred thousand hits on your blog” and I disclosed to him I hadn’t posted it yet. Definitely. He saw me like I was an outsider and said, “you need to knock this up to the front of your timetable.” It is so uncommon for him to remark on my posting plan, so I will go for it and knock my one pot rich chicken dish back in the timetable to carry this to you all today!

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Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Course: Main
Cuisine: American.


  • 6 pound pork shoulder roast
  • 1 yellow onion , diced
  • 2 jalapenos , 1 sliced thinly for garnish and one diced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup dark brown sugar
  • 1 pineapple , peeled, cored and cut into 1″ chunks
  • 1/4 cup fresh cilantro or parsley for topping.


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a small bowl add the yellow onion, diced jalapeno, soy sauce, brown sugar and pineapple chunks and stir to combine.
  2. Put the pork in the slow cooker, fat cap side up.
  3. Pour over the pineapple-jalapeno mixture.
  4. Cook on low for 8-9 hours or on high for 4-5 hours.
  5. If you’d like to reserve the liquids at the end remove the pork and pineapple pieces then drain the liquid into a glass measuring cup.
  6. Let the fat settle to the top and spoon it off or let it chill in a refrigerator and then just scrape it off the top.
  7. If you’d like this pork to taste like crispy carnitas you can crisp it up in a pan with a spoonful of the fat on medium high heat, or just spread it onto a sheet pan and put under the broiler for 45-60 seconds.

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