Transport to a party or potluck right in the slow cooker, and it’ll keep warm until everyone is ready to skewer.
lb boneless pork loin, trimmed of fat, cut into about 3/4-inch pieces
cup hoisin sauce
clove garlic, minced
can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved
cup barbecue sauce
cup Chinese plum sauce
large green bell pepper, seeded, cut into about 3/4-inch pieces
Spray 1 1/2- to 2-quart slow cooker with cooking spray. In slow cooker, mix pork, hoisin sauce, garlic and reserved 2 tablespoons pineapple juice to coat pork evenly. (Refrigerate remaining pineapple.)
Cover; cook on Low setting 4 to 5 hours.
About 40 minutes before serving, drain cooking juices in slow cooker. In small bowl, mix barbecue sauce and plum sauce. Spoon sauce over pork; stir gently to coat. Add pineapple chunks to pork mixture. Sprinkle with bell pepper.
Increase heat setting to High; cover and cook 25 to 30 minutes longer or until pork is glazed.
Gently stir pork mixture. Serve with long wooden picks or skewers for spearing pork, pineapple and bell pepper pieces. If necessary, cover and hold in slow cooker on Low setting up to 2 hours.
Keep mixture saucy during serving by occasionally stirring to recoat the meat pieces. If more sauce is desired, combine equal amount of barbecue and plum sauce and serve in a small dish alongside the pork and pineapple mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/15 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.