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one ordinary bowl of intact braised pork shoulder cubes, chunky red and green bell peppers, yellow pineapple chunks and softened onion in glossy red-orange sweet-and-sour sauce, with no crispy batter, rice, sesame seeds or garnish
Rachel Kim

Crockpot Sweet and Sour Pork

Sweet-and-sour pork works as a braise when shoulder cubes replace the crisp battered pieces, with peppers and pineapple added late enough to stay distinct. Keep the sauce sharp enough to balance the fruit. Its red vinegar-ketchup coating belongs around tender chunks of meat and red and green peppers, not a sliced roast. Reduce the cooking liquid before adding the cornstarch if the pork has released a lot of water. A thicker sauce should cling to the cubes, not turn into a heavy gel that holds the vegetables together in one solid spoonful.
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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.