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Slow-Cooker Pineapple Pork Roast

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 180 g

Nutrient Analysis

  • Calories: 329
  • Protein: 29g
  • Carbohydrates: 17g
  • Fibre: 1g
  • Total Fat: 16g
  • Sodium: 83mg
  • Phosphorus: 247mg
  • Potassium: 476mg

Renal and Diabetic Exchanges

4 protein
1 fruit


1 pork roast (about 3 lbs)
1⁄2 tsp crushed red chilies (use only if you like it spicy!)
1 can crushed pineapple (8 oz)
2 tbsp. sugar or Splenda
1⁄2 tbsp. low-sodium soy sauce
1 clove garlic, minced
1⁄4 tsp. dried basil
2 tbsp. cornstarch
1⁄4 cup cold water
1 green or red pepper, chopped


1. Cut trimmed roast in half, if necessary, and place in Crock

Pot. Add pepper to taste.

2. Combine all ingredients except cornstarch, water and green pepper; pour over roast. Cover and cook on low for 8 to 10 hours or high for 4–6 hours.

3. Remove roast and check internal temperature with a meat thermometer (170° F).

4. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker.

5. Add water to liquid to make 1 and 3⁄4 cups. Pour into saucepan.

6. Blend cornstarch and cold water together to form a smooth paste. Stir into hot reserved liquid.

7. Add chopped green or red pepper.

8. Cook and stir until thickened. Pour over roast; serve with rice if desired.

Slow-Cooker Pineapple Pork Roast, 3.0 out of 5 based on 44 ratings