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pulled pork roast in a serving dish over rice

Slow Cooker Asian Pulled Pork with Pineapple

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Karen
  • 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


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.


Units Scale

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


  • 4 scallions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup peanuts, chopped

Serve with

  • 2 cups brown rice****
  • 4 cups of water


  1. Prepare Ingredients. Combine soy sauce, rice vinegar,  garlic, and red pepper flakes in the interior cooking pot and stir to combine.
  2. Prepare Meat. Cut the pork loin into 4 equal pieces and place in the cooking pot.
  3. Add sliced bell peppers —top meat with bell pepper pieces.
  4. 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.
  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. 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)
  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 – using two forks and add it back to the multicooker to combine.
  10. Serve over rice or rice noodles – garnish with diced cilantro, chopped peanuts, and sliced green onion.


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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