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Asian Pork Roast with Peanut and Pineapple

Aside from the irresistible taste of tender pulled pork, rich peanut sauce and vibrant pineapple, there are more reasons to indulge in Asian Pork Roast with Peanuts and Pineapple. This budget meal is loaded with vitamins, can be made in a pressure cooker or slow cooker and makes excellent leftovers.

January 10, 2023

Asian Pork Roast with Peanut and Pineapple

Healthy Pulled Pork

Tender pork, juicy pineapple, and colorful diced peppers in a rich peanut sauce topped with fresh herbs and freshly squeezed lime. Taste and nutrition make this Asian pulled pork recipe a winner. Peppers and pineapple provide vitamin C, which protects you from heart disease, cancer, and cataracts. The dish also contains Vitamins B1, B2, and B6, which help support the healthy functioning of the nervous system, and magnesium which helps keep your bones strong.
Pork tenderloin and pork loin on a cutting board

What is the Best Pork Cut to Use?

This recipe uses boneless pork loin, a lean cut with a thin layer of fat on the top. At the store, it can be called pork roast, pork loin roast, pork center rib roast, or center loin roast. It can be confusing since there are so many different cuts and names. Pork shoulder is NOT suitable for this recipe because it is fattier and tougher, which requires longer cooking times. Another popular cut that should NOT be used is pork tenderloin because it is too lean and tastes best when cooked or grilled quickly over high heat. Purchase a 2.5-pound pork loin roast (depicted at the bottom of the photo). Read a guide to popular pork cuts from the kitchen.

Pork Loin Budget Meal

It is an economical recipe because boneless pork loin is often on sale. Sometimes grocers sell whole pork loin (5 – 7 pounds) for $1.99 per pound. When that occurs, I purchase it in bulk and ask the meat department to cut and package it into various sizes to freeze for different recipes: one 2-pound pork roast, six steaks, and the rest cut into medallions.

Meal Prep and Low Carb Tips

This recipe can be made using an Instant Pot multi-cooker using the pressure cooker or slow cooker mode. Make this recipe on a Sunday so you have plenty of great leftovers for Asian tacos or sliders later in the week. Serve over The Best Basmati Rice Pilaf, cooked brown rice, or wide rice noodles resembling fettuccine. If you are looking for low-carb, Paleo or grain free option, serve over cauliflower rice, cooked spaghetti squash or zucchini noodles.

Instant Pot Recipe Steps


Prepare the ingredients.

Asian Pork Roast meat in a multi-cooker


Quarter meat and place in multi-cooker.

Asian Pork Roast peppers added to the Instant Pot


Add cut peppers.

Asian Pork Roast cooked in the Instant Pot

Place lid on the pot and follow recipe directions for pressure cook or slow cook.

Slow Cooker Asian Pork Roast


Remove meat from the pot and shred with two forks.

Asian Pork Roast with Peanut and Pineapple


Garnish with green onion, cilantro, and chopped peanuts. Serve with a lime slice.

Leftover Ideas for Asian Pork Roast with Peanut and Pineapple

Leftover Asian Pork Roast for tacos

Asian Tacos

Make Asian tacos later in the week; place the leftovers into soft tortillas and top with cabbage, radishes, pickled vegetables, cilantro, hot sauce, or slaw.

Leftover Asian Pork Roast for sliders

Pork Sliders

Make pork sliders by placing the leftovers on mini buns and top with coleslaw. This recipe works overtime. Check out more Instant Pot recipes.

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Slow Cooker Asian Peanut Pork on a plate

Asian Pork Roast with Peanuts and Pineapple


Aside from the irresistible taste of the tender pork, rich peanut sauce and sweet pineapple, there are more reasons to indulge in Asian Pork Roast with Peanuts and Pineapple. This budget meal is loaded with vitamins and makes great leftovers.


Units Scale

2 pounds boneless pork loin, trimmed of most fat and cut into 4 pieces

1/4 cup soy sauce* see notes for paleo, gluten-free, SCD

2 Tablespoons rice vinegar** see notes

2 Tablespoons rice wine or cooking sherry** see notes

3 cloves garlic, minced

1 teaspoon red pepper flakes

4 bell peppers, seeded & chopped (any color or combination of colors – red, green, orange, yellow)

1 Tablespoon sesame oil

1/2 cup peanut butter

1 teaspoon kosher salt

1 lime, juiced

1 cup fresh pineapple chunks

1 tablespoon cornstarch *** see notes

4 scallions, sliced

1/4 cup chopped cilantro

1/4 cup chopped peanuts

2 cups rice, cooked **** see notes


  1. Prepare Ingredients.  Combine soy sauce, rice vinegar, rice wine, garlic, and red pepper flakes in the multi-cooker pot, and stir to combine.
  2. Prepare Meat. Put the pork loin into 4 equal pieces and place in the multi-cooker pot.
  3. Add Vegetables—top meat with bell pepper pieces.
  4. Choose Cooking Method-  Instant Pot or Crock Pot:                                                                          A.  Cook – Pressure Mode  – close the lid and cook on high pressure for 55 minutes. Quick-release. B.  Cook – Slow Cook Mode Close the lid and cook on a low setting for 4 hours.
  5. Cool Meat. Open the cover, remove the meat to a cutting board, and let it cool.
  6. Make the rice or noodles according to the package directions.
  7. Add to cooking liquid in the multi cooker: Turn the cooker to saute and add sesame oil, peanut butter, salt, pineapple, and lime juice to the cooking liquid.
  8. Mix cornstarch with 2 tablespoons of water in a small bowl. Add 1 tablespoon to the sauce to thicken. Cook over medium-high, stirring for 2 minutes until heated through and slightly thickened. Add more cornstarch paste to reach the desired consistency.
  9. Shred meat with two forks and add back to multi cooker to combine.
  10. Serve over rice or rice noodles and garnish with diced cilantro and chopped peanuts and sliced green onion.


Calories include 2 cups white rice cooked in water

*Soy sauce substitutions: paleo – coconut amino, gluten-free – coconut amino or gluten-free tamari; SCD – grain-free tamari

** Vinegar:  check labels for added illegal ingredients

***corn flour substitutes: paleo – arrowroot: SCD – almond flour

**** Rice substitutes:  low-carb, paleo, or SCD – serve over cooked cauliflower rice, zoodles or spaghetti squash

  • Prep Time: 15 minutes
  • Pressure Cook: 55 minutes
  • Cook Time: 4 hours (Slow Cooker)
  • Category: Pork
  • Method: Crock Pot
  • Cuisine: Asian

Keywords: Pork loin, meal prep, New Years Day Recipe, peanut sauce

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Let me know your thoughts on this post!

4 responses to “Asian Pork Roast with Peanut and Pineapple”

  1. Pork loin is convenient because it’s often on sale and freezes well, but I’m never that excited to eat it when it’s baked. I’ve tried this recipe several times and I’m surprised that the pork loin shreds so well. The added cilantro and peanuts are a great addition, along with frozen brown rice from Trader Joe’s.

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Karen The Supper Sanity Chef

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Hello, I’m Karen, a very passionate meal planner. As a mother of three, I have been planning family menus for years. When I was diagnosed with a digestive condition, I found it necessary to follow an eating regime that eliminated many ingredients. That made meal planning a health necessity. I’ve learned a lot and want to share my resources to simplify meal planning, shop efficiently and cook affordable homemade meals. If you wish to try new recipes, plan healthier meals, and enjoy a great dinner with your friends and family, Supper Sanity can help.

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