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Sweet and Sour Pork with a mound of white rice served in a shallow teal colored bowl.

Crock Pot Sweet and Sour Pork

Arlene Mobley - Flour On My Face
Enjoy this easier and lighter version of a classic pork Chinese stir-fry dish made with boneless pork, sweet bell peppers, onion, Oriental vegetables and pineapple. The pork is slow cooked until tender in a sweet and tangy sauce. Skip the take out and serve over fluffy white rice.
5 from 3 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Course Main Dish
Cuisine Chinese
Servings 6 Servings
Calories 505 kcal

Equipment

  • 1 8-Quart Crock Pot

Ingredients  

  • 2 lbs. cubed boneless Pork Shoulder
  • 1 large red sweet bell pepper, cored seeded and cubed
  • 1 medium onion, diced
  • 10 oz. bag Asian Medley Vegetables ((thawed and drained well))
  • 20 oz. can pineapple chunks in syrup
  • ¾ cup dark brown sugar
  • ¾ cup soy sauce
  • ½ cup apple cider vinegar
  • 2 teaspoons ground ginger ((or minced fresh))
  • 3 tablespoons cornstarch
  • 3 tablespoons cool water
  • 2 cups cooked white rice
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Instructions 

Recipe Prep

  • Cut the boneless pork into 1 to 1 ½ inch cubes. Core and seed the red bell pepper. Cut the pieces into 1 inch pieces. Peel and roughly chop the onion into large pieces. Pour the frozen oriental vegetables into a colander and run cold water over them until thawed. Drain well.

Recipe Directions

  • Place the cubed pork, cubed bell pepper and onion in the slow cooker.
  • Drain as much water from the Asian vegetable mix as possible and add to the slow cooker.
  • Pour the pineapple chunks and the syrup into the crock pot.
  • Add the brown sugar, soy sauce, apple cider vinegar and ginger to the ingredients.
  • Use a large spoon to toss the ingredients together to combine.
  • Cover the crock pot and cook on high for two hours.
  • After 2 hours mix the cornstarch with the water and add to the slow cooker. Recover and cook for 30 to 60 minutes until thickened. Do not over cook.
  • Serve over cooked white rice.
  • Makes six servings.

Video

Recipe Expert Tips

  • Pork: Use a lean cut of pork cut into 1 or 2 inch cubes that has a small amount of marbling. Pork loin is way too lean and can dry out very fast.
  • Asian vegetables: Use your favorite blend of Asian vegetables.
  • Cooking: Do not over cook the pork or it will be very dry.
  • Sweet and sour sauce ingredients: You can use rice wine vinegar instead of apple cider vinegar for a more authentic flavor.
  • Ginger: I prefer fresh ginger but was out and substituted ground ginger powder. If you have fresh ginger you and use it instead.

Nutrition

Serving: 1Serving | Calories: 505kcal | Carbohydrates: 72g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1737mg | Potassium: 1013mg | Fiber: 5g | Sugar: 43g | Vitamin A: 3303IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 3mg
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