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Hawaiian Pork

Contributed by Kirsten Stull

Prep
Cook
Serves 6people
Ingredients
3-4
lb boneless pork loin
1
tbsp olive oil
1 1/2
tsp salt
1
tsp paprika
1
tsp onion powder
1
tsp ground ginger
20
oz canned pineapple chunks in 100% juice
1/2
cup soy sauce
1/2
large sweet onion, diced
1
tbsp cornstarch
1 1/2
tbsp water
Directions
1.
Heat the oil in a skillet over medium heat.
2.
Combine salt, paprika, onion powder, and ginger in a bowl.
3.
Pat pork loin dry with a paper towel then rub in the spice mixture.
4.
Sear the pork in the skillet until browned on each side (about 4 minutes each side).
5.
While the pork is searing, dice your onion.
6.
Open your pineapple and pour off the juice into a separate bowl with the soy sauce.
7.
Place half the chunks of pineapple in the bottom of your slow cooker then place the seared pork loin on top, fat side up.
8.
Add in the remaining pineapple, the diced onion, and pour over the pineapple juice and soy sauce mixture. Cover and cook on low for 5 hours.
9.
When your pork is done, remove from the slow cooker and set aside.
10.
Ladle the liquid through a sieve into a saucepan set over medium high heat and bring it to a simmer.
11.
Reserve some of the pineapple chunks for serving.
12.
Whisk the cornstarch with 1 ½ tablespoons of cold water to make a slurry.
13.
When sauce is simmering, slowly whisk the slurry in and continue stirring gently until thickened.
14.
Shred the pork and serve with the reserved pineapple chunks and a generous drizzle of sauce.

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