12-3 lbpork loin (trimmed of excess fat)or two pork tenderloins
2Tblsvegetable oil
salt and pepper
8clovesgarlicsmashed or minced
1/4csoy sauce
1/4-1/2cbrown sugar original recipe calls for 1/2 c but if using canned fruit reduce to 1/4 c
123.5 oz canpineapple chunks with juice or a combo of fresh pineapple and canned juice (I used 1 qt fresh pineapple chunks + 12 oz canned juice) or canned peaches with juice
Instructions
Trim pork loin of excess fat, season with salt and pepper. Set aside.
Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden.
Add the pork to the slow cooker. Add garlic, soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can still be sliced. If you are using pork tenderloin, cook on low for 4 hours.
Notes
If you want the pork extra soft, to make shredded pineapple pork, cook it on low for 8-10 hours, making sure during the cooking process, to lift the lid a few times and using a ladle pour the juices over the pork in order to keep it moist. After you shred the pork, add it back to the slow cooker and cook it on low for another hour.Serve with tortillas for tacos or on soft Hawaiian buns.