This one’s a winner. It’s the kind of dinner that smells amazing all day and tastes even better than it smells.
The pork comes out fall-apart tender, sweet from the brown sugar and pineapple, with a deep garlicky flavor that just melts into every bite.
It’s one of those meals where everyone goes quiet while eating, and you know that’s a good sign. Set it, forget it, and let the slow cooker do the work.
Why I Love This Recipe
I’ve been making this pork loin for years. It’s the kind of recipe that always delivers — whether I’m feeding family or just meal prepping for the week. There’s something magic about how the sweet pineapple blends with the garlic and brown sugar. It’s simple, comforting, and big on flavor.
- Slow cooker does all the work
- Just a few ingredients
- Pork comes out super juicy and flavorful
- Great for leftovers and meal prep
- Pairs with everything from rice to mashed potatoes
What You’ll Need
- 3–4 lb boneless pork loin
- 1 (20 oz) can pineapple chunks in juice (do not drain)
- 1/2 cup packed brown sugar
- 6 cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- Optional: chopped parsley for garnish
Pro Tips
- Sear the pork first for extra flavor and better texture in the slow cooker.
- Don’t drain the pineapple — the juice is key to making the sauce!
- Let it rest before slicing to help hold the juices.
- Shred the leftovers for sandwiches or rice bowls.
- Use a meat thermometer — aim for 145°F internal temp.
Tools You’ll Need
- Slow cooker (6-quart)
- Large skillet
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Small bowls for prep
Substitutions and Variations
- Use pork shoulder for a more shreddable texture
- Sub crushed pineapple for chunks if you like a smoother sauce
- Swap maple syrup or honey for brown sugar
- Add red pepper flakes for a spicy kick
- Use tamari for a gluten-free version
Make Ahead Tips
You can prep everything the night before. Store the pork and marinade (pineapple, garlic, soy, sugar) in a sealed bag or container in the fridge. In the morning, just toss it all in the crockpot.
Servings and Time
Servings: 6–8
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros (Per Serving, based on 8 servings)
- Calories: 305
- Protein: 32g
- Carbs: 14g
- Fat: 13g
- Sugar: 11g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
The acid from the pineapple juice helps tenderize the pork over time, breaking down tough fibers. Brown sugar adds sweetness but also helps create a rich glaze. Searing the pork caramelizes the outside, adding a deep layer of flavor. The slow cooker keeps moisture locked in, making it melt-in-your-mouth tender.
Common Mistakes
- Using pork tenderloin instead of loin — it dries out fast.
- Draining the pineapple juice — you need that liquid.
- Skipping the sear — it really adds flavor.
- Overcooking — pork loin is lean and can dry out.
What to Serve With
- Steamed white rice or jasmine rice
- Mashed potatoes
- Garlic green beans
- Roasted carrots
- Hawaiian sweet rolls
- Simple side salad
Instructions
Step 1: Sear the Pork
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the 3–4 lb pork loin with 1/2 tsp salt and 1 tsp black pepper. Sear the pork on all sides until golden brown, about 2–3 minutes per side.
Step 2: Place Pork in Slow Cooker
Transfer the seared pork loin into a 6-quart slow cooker.
Step 3: Add Sauce Ingredients
In a bowl, combine 1/2 cup packed brown sugar, 6 minced garlic cloves, 1/4 cup low sodium soy sauce, and the full 20 oz can of pineapple chunks with juice. Stir together, then pour over the pork.
Step 4: Cook the Pork
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until internal temperature reaches 145°F.
Step 5: Rest and Slice
Remove pork and let rest on a cutting board for 10 minutes. Then slice into thick pieces.
Step 6: Serve
Serve pork slices on a platter with pineapple and garlic sauce spooned over the top. Garnish with chopped parsley if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a spoonful of the sauce to keep it moist. You can also freeze portions in a sealed container for up to 2 months.
FAQ
Can I use pork tenderloin instead of loin?
No, pork tenderloin is much leaner and cooks faster. It’ll likely dry out in the slow cooker.
Can I make this without searing?
Yes, but searing adds great flavor. It’s worth the extra step.
Can I add veggies to the crockpot?
Sure! Add baby carrots or thick-cut onions around the pork for a full meal.
Can I double the recipe?
If your slow cooker is big enough, yes. Just make sure the pork is in a single layer.
Wrap Up
This crockpot pineapple brown sugar garlic pork loin is one of those comforting meals that feels like home — without all the fuss. It’s simple, sweet, savory, and perfect for busy days when you still want something amazing on the table. Give it a go, and when you do, leave a comment and let me know how it turned out or if you have any questions!