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Crockpot Sweet and Sour Pork on a plate
Andrew Fowler

Crockpot Sweet and Sour Pork

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Prep Time 25 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless pork shoulder excess fat trimmed and cut into 1 1/2-inch cubes
  • 1 medium yellow onion cut into 1-inch pieces
  • 1/3 cup rice vinegar
  • 1/3 cup ketchup
  • 3 tbsp packed brown sugar
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp finely grated fresh ginger
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 1/2 cups canned pineapple chunks drained
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Place pork cubes and onion in a 6-quart slow cooker. Whisk vinegar, ketchup, brown sugar, pineapple juice, broth, soy sauce and ginger and pour over the meat.
  2. Cover and cook on low for about 5 1/2 hours until the pork is nearly fork-tender. Add bell peppers and pineapple chunks, cover and cook on high for 30 to 45 minutes until peppers soften and pork is fully tender and at least 145°F, usually nearer 190°F for shoulder.
  3. Lift pork, peppers and pineapple gently into a serving bowl with a slotted spoon. Pour cooking liquid into a saucepan, skim fat and simmer for 5 to 8 minutes until reduced to about 1 1/2 cups.
  4. Mix cornstarch with cold water and whisk into the simmering sauce for 2 minutes until glossy and thick enough to coat a spoon.
  5. Fold the hot sauce gently through the pork, peppers and pineapple without shredding the meat. Let stand for 3 minutes and serve.