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Hawaiian Pork Roast

Hawaiian Pork Roast

Hawaiian Pork Roast

Hawaiian Pork Roast


1 boneless whole pork loin roast (3 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons canola oil

2 cups unsweetened pineapple juice

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/2 cup packed brown sugar

1/2 cup sliced celery

1/2 cup cider vinegar

1/2 cup reduced-sodium soy sauce

1/4 cup cornstarch

1/3 cup cold water


Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.

In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.

Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.

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