Description
A tender, slow-cooked pork shoulder in a vibrant sweet and sour glaze with pineapple and bell peppers. A hands-off version of the Chinese-American classic.
Ingredients
Scale
- 3 lbs pork shoulder, cut into 1-inch cubes
- 1 cup pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 1 cup pineapple chunks
- 2 green onions, sliced for garnish
Instructions
- Place the cubed pork shoulder and diced onions into the slow cooker.
- In a separate bowl, whisk together pineapple juice, rice vinegar, brown sugar, and soy sauce until the sugar is dissolved.
- Pour the sauce over the pork and onions, stirring to ensure everything is coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the chopped bell peppers and pineapple chunks during the last 45 minutes of cooking.
- Whisk cornstarch and cold water together to create a smooth slurry.
- Stir the slurry into the slow cooker and cook on high for another 15-20 minutes until the sauce is thick and glossy.
- Serve over steamed rice and garnish with sliced green onions.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Chinese-American