Slow-Cooker Pineapple Pork Roast

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0% would make this recipe again

Submitted by June Martin, RD, Grand River Hospital (ON)

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Ingredients

3 lbs pork roast, boneless
ground pepper to taste [optional]
1/2 dried chili peppers, use only if you like it spicy! [optional] 0.1 oz
6 slices canned pineapple 7.8 oz
2 tbsp sugar 0.9 oz
1/2 tbsp soy sauce 0.3 fl.oz
1 clove garlic, minced
2 tbsp cornstarch 0.6 oz
1/4 cup water 2.2 fl.oz
1 green peppers, or red, chopped 5.3 oz

Method

  1. Cut trimmed roast in half, if necessary, and place in Crock Pot. Add pepper to taste.
  2. Combine all ingredients except cornstarch, water and green pepper; pour over roast. Cover and cook on low for 8 to 10 hours or high for 4–6 hours.
  3. Remove roast and check internal temperature with a meat thermometer (170° F).
  4. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker.
  5. Add water to liquid to make 13⁄4 cups. Pour into saucepan.
  6. Blend cornstarch and cold water together to form a smooth paste. Stir into hot reserved liquid.
  7. Add chopped green or red pepper. 8. Cook and stir until thickened. Pour over roast.

Observations

Serve with rice if desired.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

290

Fat

5 g

7 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

100 mg

Sodium

150 mg

6 %

Carbohydrate

14 g

5 %

Fibre

1 g

3 %

Sugars

10 g

Net Carbs

13 g

Protein

46 g

Vitamin A

2 %

Vitamin C

37 %

Calcium

2 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Iron, Magnesium, Manganese, Vitamin B2, Vitamin C
Source of  :
Folacin
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Vegetables 0
Meat and Alternatives 5 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

High Iron

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