Healthy Asian Pulled Pork
This delicious recipe combines 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. Using pork loin, which is leaner than shoulder cut, keeps the recipe lower in saturated fats.
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 roasted or grilled quickly over high heat. Purchase a 2 – 2.5 pound pork loin roast (depicted at the bottom of the photo).
Pork Loin Budget Meal
This recipe for Asian Pulled Pork is economical because boneless pork loin is often on sale. Sometimes, grocers sell half pork loins for $1.99 per pound. When that occurs, I purchase it and ask the meat department to cut and package it into various sizes to freeze for different recipes:
- 2-pound pork roast
- six-eight 1″ steaks for cutlets
- medallions for stir fry or kabobs
For more information from the South Dakota State University Extention.
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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. Serve over:
- Brown Basmati Rice
- The Best Basmati Rice Pilaf
- The Best Brown Rice with an Instant Pot
- Wide rice noodles resembling fettuccine
If you are looking for a low-carb, Paleo, SCD, or grain-free option, serve over:
- cooked cauliflower rice
- pre-shredded coleslaw mix; see photo
- cooked spaghetti squash
- cooked zucchini noodles
Make this recipe on a Sunday to have plenty of great leftovers for Asian tacos or sliders later in the week.
DON’T FORGET TO PIN IT!
Ingredients, Substitutions and Tips
- Boneless pork loin – is 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. Pork tenderloin or pork shoulder is NOT the best cut of meat for this recipe.
- Low-sodium soy sauce replacements include 1) low-sodium tamari for a gluten-free diet or SCD and 2) coconut amino for a paleo and gluten-free diet. Coconut amino does not contain soy, making it an excellent substitute for people with celiac disease, gluten intolerance, or soy allergies.
- Rice vinegar is found in the Asian Food section; apple cider vinegar may be used as a replacement.
- Mirin or rice wine can be found in the Asian Food section. If you cannot find it, double the amount of vinegar and add 1 tablespoon of honey, or use dry sherry or a sweet marsala wine. Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
- Garlic cloves – fresh minced cloves are best, but pre-crushed in a jar is okay in a pinch.
- Crushed red pepper flakes – if unavailable, use a 1/2 teaspoon of cayenne pepper or 1 teaspoon of chili powder.
- Bell peppers – any color
- Toasted sesame oil: Don’t use it during cooking; use it to add a finishing flavor after it is cooked.
- Unsweetened peanut butter – use creamy or crunchy; unsweetened almond or cashew butter may be used, but the sauce flavor will be milder.
- Lime—Use freshly squeezed lime in the dish and serve slices on the plate. The juice from a bottle can be used in a pinch, but you won’t have the tasty wedges for garnish.
- Fresh pineapple chunks are preferred, but unsweetened canned ones may replace fresh ones.
- Cornstarch: For the paleo diet, use arrowroot; for SCD, use almond flour or purred beans or eliminate the thickener.
- Scallions – no substitute
- Cilantro: serve it on the side so eaters can garnish it to their taste.
- Peanuts – if you use another nut butter in the sauce, use the same nut as a topping.
Don’t get scared by the number of ingredients. They are used in three stages. 1) Cook the meat, 2) make the sauce, and 3) garnish. The preparation goes quickly, and the final result is fantastic.
Multi-Cooker Recipe Steps
1
Chop produce & combine sauce ingredients.
2
Quarter meat and place in multi-cooker.
3
Add cut peppers.
4
Place lid on the pot and follow recipe directions for pressure cook or slow cook in below recipe card.
5
Remove meat from the pot and shred. Add sauce ingredient into the pot.
6
Garnish with green onion, cilantro, and chopped peanuts.
Leftover Ideas for Slow Cooker Asian Pulled Pork with Pineapple: Make this recipe on Sunday for plenty of ideas through the week!
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.
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.
Equipment Needed
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Slow Cooker Asian Pulled Pork with Pineapple
Aside from the irresistible taste of tender pulled pork, rich peanut sauce, and vibrant pineapple, there are more reasons to indulge in Slow Cooker Asian Pulled Pork with Pineapple. This budget-friendly meal is loaded with vitamins, can be made in a pressure or slow cooker, and makes excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 4 hours (Slow Cooker)
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
- Category: Pork
- Method: slow cooker
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Step 1 Ingredients
- 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 or apple cider vinegar
- 2 Tablespoons mirin (rice wine) – see note** for substitutes
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 4 bell peppers, seeded & chopped any color, chopped into 1” pieces
Sauce Ingredients
- 1 Tablespoon toasted sesame oil
- 1/2 cup unsweetened peanut butter, creamy or crunchy
- 1 teaspoon kosher salt
- 1 lime juiced (2 Tablespoons if using bottled)
- 1 cup fresh pineapple chunks
- 1 tablespoon cornstarch *** See notes for diet substitutions
Garnish
- 4 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Serve with
- 2 cups brown rice****
- 4 cups of water
Instructions
- Prepare Ingredients. Combine soy sauce, rice vinegar, garlic, and red pepper flakes in the interior cooking pot and stir to combine.
- Prepare Meat. Cut the pork loin into 4 equal pieces and place in the cooking pot.
- Add sliced bell peppers —top meat with bell pepper pieces.
- Choose the cooking method: Pressure cooker or Crock Pot. A) Cook—Pressure Cook Mode—Lock the lid in place, set the valve to pressure, and cook at high pressure for 55 minutes. Quick-release. Or B) Cook Slow Cook Mode—Place the lid on the slow cooker and set to low setting for 4 hours.
- Cool Meat. Open the cover, remove the meat to a cutting board, and let it cool.
- Make the rice or noodles according to the package directions.
- A) Pressure Cooker: Set the cooker on saute and add the sesame oil, peanut butter, salt, pineapple, and lime juice to the cooking liquid. 7. B)
- 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.
- Shred meat – using two forks and add it back to the multicooker to combine.
- Serve over rice or rice noodles – garnish with diced cilantro, chopped peanuts, and sliced green onion.
Notes
Calories include 2 cups of raw brown rice cooked in water and 1/4 cup low sodium Tamari
*Soy sauce substitutions: paleo – coconut amino, gluten-free – coconut amino, or gluten-free tamari; SCD use grain-free tamari
** Vinegar: if following a paleo diet or SCD, check vinegar labels for added sugar; use apple cider vinegar if doubtful
***corn flour substitutes: paleo – arrowroot: SCD – almond flour
**** Rice substitutes: low-carb, paleo, or SCD – serve over cooked cauliflower rice, shredded raw cabbage, cooked noodles, or cooked spaghetti squash
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4 responses to “Slow Cooker Asian Pulled Pork with Pineapple”
Definitely a family comfort food favorite
Thank you for this endorsement.
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.
I appreciate your review and a big thanks for making the recipe several times!!!