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Slow-Cooked Sweet 'n' Sour Pork

By: Martha Nickerson

"Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. -Martha Nickerson of Hancock, Maine"

Rate/Review | Read Reviews (72)

Prep Time:
20 Min

Cook Time:
6 Hrs 30 Min

Ready In:
6 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 1/2 tablespoons paprika
2 1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 (20 ounce) can unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice

Directions

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired.

Footnotes

Nutritional Analysis: 1 cup pork mixture (calculated without rice) equals 312 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 592 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.