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READY IN 7+ hrs

Slow Cooker Pineapple Pork Roast

Read Reviews (232)

"This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!" — Andrea C.

Ingredients Edit and Save

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Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 6 servings Change Servings

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper

1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries

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Directions

Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Kitchen-Friendly View

PREP 15 mins
COOK 7 hrs
READY IN 7 hrs 15 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Apr 26, 2006

This was a really great idea. I didnt use the Craisins. What I did was take a can of whole cranberry sauce and mashed with with a potato masher, mixed it with the pinapple and then poured it over the pork. It was excellent. The can of cranberry sauce is alot cheaper too and I think the craisins wouldnt have been as much flavor. Thanks for the recipe!

—Ryanne

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Most Helpful Critical Review

Oct 20, 2011

Folks- really? Why review a recipe you didn't actually make according to the ingredients and directions provided - and decided to just make up your own recipe? Jeesh. However - I agree this is a good "starter"- something you can tweak to make your own. But if you're adding ten different ingredients, it's not Slow Cooker Pineapple Pork Roast, it's Your Teriyaki Onion Ginger Peppered Pineapple Pork Roast!!!!

—BigPaws12

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304 Ratings

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Nov 08, 2006

Excellent! I made a number of changes though. Used pineapple tidbits. Reduced the cranberries to about half. Reduced the seasoned salt to just a pinch. Added half a large onion, chopped. Added half a cup of teriyaki marinade. Added about a tablespoon of dried minced garlic. Added about a quarter teaspoon of dried thyme. And a pinch each of cinnamon and cayenne pepper. Served over rice. I will definitely be making this again.

—ridaen

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Oct 16, 2005

I really liked this recipe and so did my family and my guests. I did use a variation. I read all of the reviews and went from there. I chopped a yellow onion and put that on the bottom of the crock pot, put thyme, pepper and rosemary on a 3 lb pork tenderloin and then topped it with terriyaki sauce. I put in a generous amount and then added the pineapple and cranberries. I did not use salt since I was using terriyaki and that is salty. It was great - moist and had lots of nice flavor. The best thing was that it was very, very easy!

—LAURENVC

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Jul 12, 2004

I give this a guarded 4 stars because I would not use a roast for this recipe again. I will, however, use this recipe again for pork chops, small pork loin, or chicken breasts instead. The rest of the recipe is great - a nice, light fruit flavor (I used spicy seasoning salt)....but there is not enough liquid to cover the entire roast - so if you do use a roast - turn it over halfway through, so the top half doesn't dry out. Again - a very nice flavor. If you are looking for more spice - you might have to add a splash of teryaki or soy sauce. Great way to get fruit into a meal!

—Menwith Hill'er Back Home !!

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Sep 11, 2006

It was really, really good. I did not have dried cranberries so I used a can of whole cranberries juice and all. I also added one sweet onion. Next time I will also put green peppers in it and serve it over rice.

—browneyegirl309

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Dec 14, 2006

I did this a little differently. I pierced the meat and sprinkled it with season salt, garlic powder, black pepper and onion powder. I then put meat on top of sliced onions in a roaster and poured the cranberry/pineapple mixture over it. I used whole cranberry sauce. I baked covered at 350 for 1 1/2 hours or till the temp was 155 then let sit for 15 mins before slicing. Delish! Tender and great with mashed potatoes and seasoned green beans.

—ms_sally

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Apr 30, 2006

Great recipe! If you, like me, don't have enough pineapple follow recommendations of others: add teriyaki marinade/sauce. I also added onions (on the bottom---I love the flavor they add). We will do this one again and again! Yummy.

—CKEH

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Nutrition

Calories
340 kcal
17%

Carbohydrates
40 g
13%

Cholesterol
80 mg
27%

Fat
8.9 g
14%

Fiber
2.4 g
9%

Protein
26.8 g
54%

Sodium
353 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Pineapple Pork Roast

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 340
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 2.8g 14 %
Cholesterol 80mg 27 %
Sodium 353mg 14 %
** Potassium 472mg 13 %
Total Carbohydrates 40g 13 %
Dietary Fiber 2.4g 9 %
Protein 26.8g 54 %
** Sugars 33g
Vitamin A 2 %
Vitamin C 15 %
Calcium 3 %
Iron 10 %
** Thiamin 70 %
** Niacin 92 %
** Vitamin B6 48 %
** Magnesium 14 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.