This Spicy Pineapple Pork is sure to become a new family favorite. Fresh pineapple and spicy jalapeno are paired with toasted sesame oil, five-spice powder, creamy peanut butter, and fresh cilantro for a rich and flavorful combination.
Don’t be intimidated by the long list of ingredients. Other than the five-spice powder, you are probably familiar with all of the other ingredients.
If you don’t have the five-spice you can use:
- 1 teaspoon ground cinnamon
- 1 teaspoon crushed anise seed
- 1/4 teaspoon crushed fennel seed
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground cloves
One important tip: be sure to trim as much excess fat as possible from the pork butt roast prior to cooking. Otherwise the juices will be quite greasy at serving time.
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Spicy Pineapple Pork
- 1 small yellow onion (diced)
- 16 ounce fresh pineapple (cut into 1” chunks)
- ¼ cup low sodium tamari or soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2-3 cloves fresh garlic (minced)
- 2 teaspoons five-spice powder
- 1 medium red bell pepper (cut into 1” chunks)
- 1 medium jalapeno pepper (finely diced)
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons extra virgin olive oil
- 4-5 pound pork shoulder butt roast (trimmed)
- Salt and black pepper (to taste)
- ¼ cup fresh pineapple juice
- 3 tablespoons fresh cilantro (chopped)
- 2 tablespoons arrowroot or cornstarch
- Combine onion, fresh pineapple chunks, soy sauce, rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter in a 5 or 6-quart slow cooker crock.
- Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Sear roast on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
- Reduce heat in skillet to medium and add the fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.
- Cover and cook over high heat for 3-4 hours or low for 6-8.
- Stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon.
- Combine 2 tablespoons cornstarch (arrowroot) and ¼ cup of juices from the slow cooker. Pour remaining juices from the slow cooker to a saucepan and heat over medium-high. Whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
- Serve the pork over rice topped with sauce.
Other slow cooker favorites: