Pork loin has a reputation: “dry.” (Rude, honestly.) But toss it in the slow cooker the right way and you get juicy, tender Hawaiian pork with pineapple-soy glaze vibes—perfect over rice, stuffed into sandwiches, or shredded for tacos.
I’m giving you sliceable OR shreddable cook times, plus the simple trick that keeps pork loin from turning into edible cardboard.
What You’ll Need
This Hawaiian pulled pork recipe uses simple ingredients that are shelf stable, with the exception of the pork and onion, so it is easy to throw together. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pork Loin– Pork loin is a cut of meat from the back of a pig, located just below the shoulder and above the tenderloin. It’s a lean and tender cut that’s commonly used for roasts, chops, and other pork dishes.
- Low-sodium soy sauce
- Pineapple chunks in 10% juice
- Sweet onion
- Ground ginger
- Paprika
- Onion powder
- Coarse Kosher salt
- Dash of oil
- Cornstarch
Pork Loin vs Pork Tenderloin
Grab the right cut: Pork loin and pork tenderloin are not interchangeable. Pork loin is a larger, wider roast (often labeled boneless pork loin roast, top loin, or center loin) that does best with low, slow cooking and often has a little fat to keep it juicy. Pork tenderloin is a long, skinny ~1-pound cut meant for quick, high-heat cooking-it will overcook and dry out in this recipe, so don’t swap it in.
How to Make Pork Loin in a Crock Pot (Step-by-Step)
I do prefer to make a pork loin in the slow cooker because it is essentially a tabletop braiser, allowing the steam and liquid to concentrate instead of evaporate. It is perfect for leaner cuts of meat that require a low and slow temp for optimal juiciness. You can make it in the oven as a traditional braise.
- Seasoning & Dry Pork. Make the spice rub and dab the pork loin dry with paper towels. Rub the pork liberally with the spices.
- Sear. Heat oil in a large skillet over medium high heat. Sear the pork in the hot pan until browned on each side, beginning the the fat side down for 3 to 4 minutes on each side.
- Make Gravy. Meanwhile, dice the onion and make the sauce for the slow cooker.
- Pineapple Base. Place half the pineapple chunks on the bottom of your slow cooker then place your seared pork loin on top of them with the fat side up. Add the remaining pineapple, diced onion, and pour the gravy mixture over the top.
- Shreddable: Cover and cook on high for 4-5 hours. The pork should shred easily with a fork and register at 145°F.
Sliceable: Cover and cook on high for 3-4 hours. The pork should register at 145°F. Thinly slice using a sharp knife.
Remove the meat from the slow cooker and allow the pork to rest before slicing or shredding while you make the sauce.
- Make Gravy. Strain the liquid from the slow cooker through a sieve into a medium saucepan over medium high heat and bring to a simmer. Reserve the pineapple chunks from the slow cooker for serving. Whisk the cornstarch with 1 ½ tablespoons cold water to make a slurry then slowly whisk it into the simmering sauce. Continue to stir gently until thickened.
- Serve. Serve the pork with the sauce and reserved pineapple chunks and chopped scallions.
How to Keep Crock Pot Pork Loin Juicy (Chef Tips)
Pick the right cut: boneless pork loin roast, not tenderloin- no they aren’t the same!
Sear = flavor. It’s not required, but it builds a better crust and deeper flavor (hello Maillard reaction).
Don’t drown it. Liquid should come up about ¼ of the way- pork releases moisture as it cooks and you don’t want it to be too saucy.
Fat side up: if yours has a fat cap, let it baste the roast while it cooks. Sure, you can trim this, but I like the flavor and it helps keep the roast juicy.
Use a thermometer (because guessing is stressful):
Sliceable: cook at a higher temp so the fibers are tight, pull around 140–145°F, rest 10–15 minutes.
Shreddable: you’re going for “fork collapses it” tenderness, use a the low and slow method to soften connective tissues and loosen fibers. Still pull right at 145°F.
Thicken the sauce: cornstarch slurry at the end so it clings to the pork and is glossy.
Variation Options
This is such a good base recipe, but here are a few ways to put your own twist on it.
- Sweeter– Some like a true sweet Hawaiian sauce, so think about adding 1-2 tablespoons of light brown sugar, 1 tablespoon of honey or using pineapple tidbits in heavy syrup. Do not do all 3- just pick one!
- Spicy– Love a sweet and spicy pairing? Me too! Add 1/2-1 teaspoon crushed red pepper flakes or 1-2 teaspoons of Sriracha to the sauce. Also feel free to use a chile crisp oil on the side for serving.
- Garlic & Ginger– Add 2-4 minced or grated garlic cloves or 1 tablespoon grated ginger to the sauce. These play well together so you can add both.
- Add Veggies– I typically like my veggies on the side, but feel free to throw some in the crock pot for a truly one-dish meal. Raw chopped bell peppers, carrots and snap peas all work well and won’t totally disintegrate when added.
Perfect Pairings
This slow cooker pork loin is easiest served over a bed of white rice, but you can also use toasted couscous or ranch rice. It is also great over mashed potatoes or roasted sweet potatoes. It also make an amazing pulled pork sandwich.
As a side, consider serving with vegetables like marinated green beans, roasted rainbow carrots, or whole roasted cauliflower.
Shredded meat can be used in tacos or even quesadillas and nachos! Leftovers can be served on top of a fun leafy green salad too.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. Use in another recipe that calls for pulled pork or reheat the meat only in the microwave.
Absolutely. Prepare the Hawaiian pork loin as directed, then shred and freeze in desired portions. I recommend making the sauce and freezing it in an ice cube tray, then adding cubes to the bags or containers of shredded pork.
Pork Loin Roast Slow Cooker FAQs
Technically yes. Your pork loin will cook fine without searing it first. However searing the spice rubbed pork first wakes up the aromatic nature of the spices (big flavor), and creates a crust.
That crust creates a beautiful texture when you shred the pork, a lovely combination of crunchy browned edges and tender shredded meat.
Absolutely! This recipe will work with either pork butt (pork shoulder) or boneless pork country ribs.
Yes! Simply start your recipe by searing the pork in a large dutch oven or oven safe pot. Then add in the pineapple, onion, and the pineapple juice/soy sauce mixture.
Cover and place in a 300°F oven for 3-4 hours, or until you can shred it easily with a fork.
Yes, but having enough liquid, leaving the fat cap on and timing will prevent this from happening.
No, the liquid will be about a quarter of the way up- see step-by-step photos for a visual cue.
You can, but will then to buy pineapple juice. Fresh pineapple is also a but more acidic and not as sweet, so think about adding 1-2 tablespoons of brown sugar to balance out the sauce.
More Easy Pork Recipes
Pork is one of our favorite things to cook for dinner. Here are some of our favorite pork recipes.
Slow Cooker Hawaiian Pork Loin (Crock Pot Pork Loin)
Ingredients
- 1 1/2 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 3-4 pound boneless pork loin
- 1 tablespoon vegetable oil
- 20 ounces canned pineapple chunks in 100% juice , drained with juice reserved
- 1/2 cup light soy sauce*
- 1/2 large sweet onion , diced (about ⅔ cup)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons cold water
- 2 tablespoons scallions , chopped
Instructions
- Combine the 1 1/2 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon ground ginger in a small bowl. Pat the 3-4 pound boneless pork loin dry with paper towels then rub in the spice mixture.
- Heat the 1 tablespoon vegetable oil in a large skillet over medium high heat.
- Sear the pork in the hot pan until browned on each side, beginning on the fat side down for 4-5 minutes on each.
- In the same bowl as the spice mixture, whisk together the 1/2 cup light soy sauce* with the juice from the can of pineapple chunks, you should get about ¾ cups of juice from the can.
- Place half the pineapple chunks on the bottom of the slow cooker then place the seared pork loin on top of them with the fat side up.
- Top the roast with the remaining pineapple chunks, diced 1/2 large sweet onion, and pour the soy sauce/pineapple juice mixture over the top.
- Cover and cook on high for 4-5 hours. The pork should register at 145°F using an instant read thermometer. See notes about making it sliceable and sizes of pork loin.
- Remove the roast to a plate and set aside to rest. Strain the liquid from the slow cooker through a sieve into a medium saucepan over medium heat and bring to a simmer. Reserve the pineapple chunks from the slow cooker, but discard other solids.
- Whisk the 1 tablespoon cornstarch with 1 1/2 tablespoons cold water to make a slurry then slowly whisk it into the simmering sauce. Continue to stir gently until it thickens and coats the back of a spoon.
- Shred the pork using two forks and then spoon the sauce and reserved pineapple chunks over top. Garnish with chopped 2 tablespoons scallions .
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Nutrition
It was really good! We ate it the first time with yellow rice and the day after on tostada shells with refried beans, cheese, lettuce and salsa. I’ll make again!
Thank you for coming back to let us know!
Due to the searing and thickening steps, I opted to use my multi-cooker so that I didn’t have to dirty several extra pans.
My pork loin roast was just under 3lbs so, after reading the reviews I decided to cut the cooking time in half. I temped it after 2.5hours on low and it was already in the 180s. I definitely would make sure you check your roast no later than 2.5-3 hours in (depending on size) to make sure it isn’t overdone.
The sauce was reminiscent of teriyaki and when I tasted it after preparing as directed I felt it needed a touch more sweetness so I added a couple of tablespoons of brown sugar and 2 heaping forkfuls of minced garlic just because I love garlic. I also chose to slice my pork thinly instead of shredding it to ensure it was more tender. Thanks for the yummy recipe!
Unfortunately my “slow” cooker is not very slow. My roast was overdone at 3 hours. But we still enjoyed it! I didn’t strain the sauce and used more cornstarch for a thicker consistency. We didn’t find it to be too salty as other reviewers did, and the sauce was plentiful. I served this over rice. The leftovers were great, too.
I’m sorry to hear that, Laurel. I would usually double check that you used a pork loin and not pork tenderloin, but seeing you are a chef, that probably isn’t the case. Love your take on straining the sauce.
Can I use a 2 pack boneless pork loin? If yes cook time and temp please for oven. This looks so good!!
Hi Julie- I haven’t made this in the oven before, but if you are using 2 boneless pork chops, I would go 350°F for about 25-30 minutes. Check the temperature to 145°F.
Have not got a camera but I can assure you your pork with the pineapple turned out really nice I used full amount of all what was in the recipe turned out very tasty will be trying more of your recipes keep them coming Roy…
Thank so much for coming over to tell us this, Roy! We hope you enjoy it time and time again- with or without a camera. 🙂
This has been our family’s go-to for a couple years now. It’s absolutely incredible every time! I recommend adding some jalapeños and sweet thai chili sauce for a little extra kick!
Yay! Thanks for coming back to let us know!
I’m excited to try this recipe. I absolutely love Hawaiian pork. If this is as good as it smells, you just made my family extremely happy.
Woohoo! Let us know how it goes!
I drizzled my pork loin with honey when I put it in the crock pot. Delicious!
That sounds fantastic! Thanks for letting us know.
Should I cook for less time if I’m using boneless country ribs? I couldn’t find a pork loin, only tenderloins, and I’d love to still make this recipe. Thanks!
Yes! I’d reduce about half, I think? Depends on how much they weigh- if you give me the weight, I can give you a better estimate.
Jessica this recipe is a keeper. I made it for dinner tonight and it was a big hit. I made it in the oven
instead of the crockpot. I doubled the sauce because we ate it over mashed potatoes.
Awesome! We love to hear that and thank YOU for coming back to let us know.
Can you tell me what oven temp. you used and how long did you bake it? Thank you.
Hi Shelley, I would start at preheat the oven at 400°F and then reduce the temp to 350 when you put it in- cook for 1 hour (for a 3lb roast). Check the internal temp for 145°F and then let it rest. If it is larger, it will need longer, just use the thermometer!