I will sometimes cheat my slow cooker recipes.
Typically my slow cooker meals will be for a work day and are often prepped the night before. Many times the evening had progressed and I drag myself back to the kitchen to get everything together. I get out the ingredients and take my picture for you. I then read that the meat should be browned before going in the slow cooker.
I look at the meat. Then the slow cooker. I think about getting the pan out and having to wash it, and about all the little splatters that will end up all over the freshly cleaned stovetop and think “will it REALLY add that much to brown it first?” Many times my laziness wins out and the family is none the wiser at the dinner table the next day.
Hawaiian Pork Roast with Pineapple
Such a succulent pork roast. The nothing pairs better with pork than pineapple.
Soy, brown sugar and pineapple juice – my recipe for teriyaki sauce.
Sauce is ready.
This was one of those times I didn’t brown the pork ahead of time.
Thickening the sauce at the end.
The pork just falls apart on your fork it is so tender.
Hawaiian Pork Roast with Pineapple
prep 30 min ∙ cook 240 min ∙ source Tasteofhome.com
INGREDIENTS
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 2 cups unsweetened pineapple juice
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1/2 cup packed brown sugar
- 1/2 cup sliced celery
- 1/2 cup cider vinegar
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup cornstarch
- 1/3 cup cold water
DIRECTIONS
1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
NUTRITIONAL INFO
1 serving equals 389 calories, 13 g fat (3 g saturated fat), 85 mg cholesterol, 815 mg sodium, 31 g carbohydrate, 1 g fiber, 34 g protein.
Rantings of an Amateur Chef 
Yummmy
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My sister finally convinced me that pre-browning didn’t matter all that much if you were slow cooking.
Her slow-cooked shin of beef is still fall-apart tender and packed with flavour. Why make the extra work for yourself…? 🙂
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Reblogged this on Catholic Glasses.
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I had to comment after reading this. I have never taken the time to brown the meats before putting them in a container to cook, be it slow cooker or pressure cooker. Did it both ways and it didn’t seem to matter. I also found out that if you are browning lots of bite sized pieces for a dish you can do only half and it will accomplish the same results. Two chefs in family so i learned from them. I know some will disagree but take the taste test yourself. So many flavor enhancers now and liquids and finishing sauces that compensate for it.
Thank you and Love your comments and recipes. You cook like i do and i have been cooking for 65 years. My mom was over all the cafeterias for the Iowa School district and she taught me well also, been cooking from the age of 9.
Darr Arizona
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Sounds wonderful! Earlier this winter, Aldi had a big sale on pineapple and mango (I think pineapple was 99 cents each, and mangoes 2 for a dollar) – I canned jars and jars of pineapple mango salsa. I imagine I could add a bit of soy sauce and pour that over a pork roast in the slow cooker… you just gave me a dinner idea for tomorrow. 🙂
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Your comments at the beginning of this post about ‘I look at the meat. Then the slow cooker….’ made me laugh out loud!! I don’t know how you post so often – and – your recipes (and banter) are always excellent. I am finally getting my posts done faster…. but I’m still so slow at accomplishing it… and I’m a very good typist. You’re one of my heroes !! ; o )
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I rarely brown the meat…but always feel like i’m being ‘bad’ or something! I’m glad I’m not alone. Lol! This recipe looks delicious!
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