Slow Cooker Hoisin Pork with Pineapple & Bell Peppers — Easy, Sticky, Sweet-Savory Dinner

Meta description (SEO): Tender slow-cooked pork shoulder in a sticky hoisin glaze with pineapple & bell peppers. 10-min prep • 6–8 hr slow cook • Serve over jasmine rice.

Target keywords: slow cooker hoisin pork, hoisin pork pineapple, slow cooker pork recipe, pork shoulder pineapple, easy Asian slow cooker dinner

Recipe at a glance

• Prep time: 10 minutes (plus optional 10 minutes to brown pork)

• Cook time: 6–8 hours on Low (or 3–4 hours on High)

• Total time: 6–8 hours 10 minutes

• Servings: 5–6

• Cuisine: Asian-inspired / fusion

Ingredients

• 2 pounds pork shoulder, cut into 1½–2-inch chunks (about 907 g / 0.91 kg)

• 1/2 cup hoisin sauce (about 120 ml)

• 1/4 cup soy sauce (about 60 ml) — use low-sodium to control salt

• 2 tablespoons rice wine vinegar (≈ 30 ml)

• 2 tablespoons brown sugar (≈ 25 g)

• 3 cloves garlic, minced (about 1 Tbsp minced)

• 1 tablespoon fresh ginger, grated (≈ 6 g)

• 1 tablespoon sesame oil (≈ 15 ml)

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (or more to taste)

• 1 cup pineapple chunks, drained if canned (≈ 165 g)

• 2 bell peppers, sliced (use mixed colors for visual appeal)

• 1 tablespoon cornstarch (≈ 8 g)

• 2 tablespoons cold water (for the slurry)

• Scallions, sliced, for garnish

• Sesame seeds, for garnish

Equipment: 4–6 quart slow cooker, heavy skillet (optional), wooden spoon, measuring cups/spoons, sharp knife.

Prep & pro tips before you cook

• Optional — brown the pork: for deeper flavor, sear pork chunks in a hot skillet (1–2 tbsp oil) 4–6 minutes total, turning until browned. This step is optional but recommended.

• Cut size matters: aim for uniform 1½–2-inch pieces so everything cooks evenly.

• Pineapple liquid: if using canned pineapple, drain well — excess juice can thin the sauce. Reserve a few tbsp if you like a fruitier glaze.

• Make it gluten-free: swap soy sauce for tamari or coconut aminos.

• Lean swap: pork tenderloin will work but reduce cooking time and watch for dryness.

Step-by-step directions (best results)

1. Make the sauce: In a medium bowl whisk together hoisin sauce, soy sauce, rice wine vinegar, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes until smooth.

2. Layer in slow cooker: Place pork shoulder chunks in the slow cooker. Pour the sauce over the pork and toss gently to coat. Spread pineapple chunks and sliced bell peppers on top.

3. Optional sear (if you haven’t already): If you didn’t sear earlier, you can remove a few spoonfuls of the sauce and reduce it in a hot skillet for 4–6 minutes to concentrate flavor while the pork cooks.

4. Cook: Cover and cook on Low for 6–8 hours (or on High for 3–4 hours) until the pork is fork-tender and easily shreds. If you’re after shreddable pulled pork texture, longer low cooking gives better results.

5. Check seasoning: About 30 minutes before the end, taste a spoonful of sauce and adjust salt, sweetness (more brown sugar), or heat (more red pepper flakes/sriracha) as desired.

6. Thicken the sauce: When pork is done, remove meat and vegetables with tongs to a serving bowl and cover to keep warm. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the liquid in the slow cooker, then set the cooker to High and let it cook 3–6 minutes until sauce thickens and becomes glossy. (Alternatively, transfer sauce to a skillet and simmer to reduce into a sticky glaze.)

7. Finish: Return pork (and peppers/pineapple if you removed them) to the thickened sauce and toss to coat. Garnish with sliced scallions and sesame seeds.

8. Serve: Spoon over steamed jasmine rice, soba noodles, or cauliflower rice. Great with steamed greens (bok choy or broccoli) or in lettuce cups.

Variations & swaps

• Spicier: add 1–2 tsp sriracha or 1–2 tbsp chili garlic sauce to the sauce.

• Vegetarian: substitute extra-firm tofu (pressed and pan-fried) or tempeh; cook on Low 2–3 hours and monitor texture.

• Add veg: snap peas, carrots (sliced thin), or baby corn added in the last 60–90 minutes keep them crisp.

• Lower sugar: reduce brown sugar by half and add a splash of extra rice vinegar or a teaspoon of a sugar substitute to taste.

• Citrus brightness: finish with a squeeze of lime or orange for brightness.

Make-ahead, storage & reheating

• Refrigerate: Store cooled leftovers in an airtight container up to 3–4 days.

• Freeze: Freeze portions up to 3 months; thaw overnight in the fridge before reheating.

• Reheat: Gently reheat in a skillet over medium-low with a splash of water or in the microwave until hot. If sauce has thickened a lot, loosen with a splash of broth or water.

FAQ (quick)

Q: Can I use frozen pork?
A: Thaw first. Frozen meat will add liquid and extend cooking time.

Q: The sauce is too thin — what now?
A: Use the cornstarch slurry method (1 Tbsp cornstarch + 2 Tbsp cold water) and cook until glossy. Or transfer to a skillet and boil down.

Q: How do I make this less salty?
A: Use low-sodium soy sauce and taste before adding more salt. Pineapple and hoisin add sweetness which balances saltiness.