Slow-Cooker Pineapple Pork Roast

June Martin

Slow-Cooker Pineapple Pork Roast

Slow cooker recipes are easy and delicious.


  • 1 pork roast (about 3 lbs)
  • Pepper
  • 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.

Nutrient Analysis

Calories: 329 KCal

Protein: 29 g

Carbohydrates: 17 g

Fibre: 1 g

Total Fat: 16 g

Sodium: 83 mg

Phosphorus: 247 mg

Potassium: 476 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 180 g

Renal and Diabetic Exchanges

4 protein
1 fruit

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