This Slow Cooker Sweet and Sour Pork makes your house smell so amazing that you’ll be counting the minutes until dinner!
You know I love Chinese food. While San Francisco is rich with Chinese take-out options, getting delivery isn’t always the most healthy or inexpensive dinner idea. Since I was in the mood for Chinese and hadn’t used my crockpot in at least a week, I came up with this Slow Cooker Sweet and Sour Pork recipe for an easy and healthy version of a classic Asian dish.
I grabbed baby portobello mushrooms for this recipe, and they didn’t taste quite right with the sauce. I think when I was doing my shopping, my boys were running up and down the produce section like wild animals, and I couldn’t think straight. Shitake mushrooms would have been a better choice if they were available and not crazy expensive, or white button mushrooms would have been fine too. Of course, you could also just leave out the mushrooms all together if you aren’t a fan! I used fresh pineapple, and it was delicious, but I made a note in the recipe that canned pineapple can be substituted. I hope you love this easy crockpot dinner!
- 1 lb. boneless pork ribs cut into 1 1/2-inch pieces
- 1 green bell pepper roughly chopped
- 1 red bell pepper roughly chopped
- 1 red onion roughly chopped
- 8 oz. shitake or white mushrooms optional
- 1 1/2 c. fresh pineapple chunks (or substitute drained canned pineapple)
- 1/4 c. brown sugar
- 1/3 c. seasoned rice vinegar
- 2 tbsp. ketchup
- 2 tbsp. soy sauce or tamari sauce to make it gluten free
- 2 tbsp. cornstarch
- cooked rice
Place pork, bell pepper, onion, mushrooms, and pineapple in your slow cooker.
Whisk together remaining ingredients, and pour over pork and vegetables. Cook on low for 6-8 hours. Serve over cooked rice.
- Prep Time: 10
- Cook Time: 360
- Category: Main
- Cuisine: Chinese
Want more easy Chinese dinner ideas? I’ve got ’em!