Ingredients
1/4 cup brown sugar
1/4 cup ketchup
2 lbs pork shoulder or pork loin, cut into chunks
1 can (20 oz) pineapple chunks in juice (do not drain)
1/2 cup soy sauce
1/4 cup rice vinegar
3 cloves garlic, minced
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Cooked white rice or quinoa, for serving
Instructions
Prepare the Pork:
Season the pork chunks with salt and pepper.
Mix the Sauce:
In a bowl, combine the pineapple chunks with juice, soy sauce, brown sugar, ketchup, rice vinegar, and minced garlic.
Layer Ingredients in Slow Cooker:
Place the pork chunks at the bottom of the slow cooker.
Add the chopped onion and bell peppers on top of the pork.
Pour the pineapple sauce mixture over the pork and vegetables.
Cook:
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender.
Thicken the Sauce:
About 30 minutes before serving, whisk together the cornstarch and water until smooth.
Stir the cornstarch mixture into the slow cooker to thicken the sauce.
Continue cooking for an additional 30 minutes on high.
Enjoy.