Slow Cooker Cantonese Pork
Slow Cooker Cantonese Pork is a little sweet, a little sour and possibly my favorite way to cook pork. Sliced onions, mushrooms, tomato sauce, pineapples, brown sugar and apple cider vinegar make the tastiest sauce that makes this easy crock pot recipe SING!
I am SO excited to share this Slow Cooker Cantonese Pork Recipe with you guys!!! To be honest over the past 2 weeks I have had 5 recipe FAILS(!). Granted, a recipe fail for me as a food blogger can mean one of many things 1) Tastes ok but not good enough to put the recipe on the blog, 2) tastes delicious and my family LOVES it but I wasn’t able to get a good enough photo, and the worst kind: 3) Inedible/had to order a pizza/the dogs wouldn’t even eat it. Thankfully the recipe fails I have had lately were only in the 1st and 2nd category 😉
But the other night, my losing streak ended when I KNOCKED IT OUT OF THE PARK with this Slow Cooker Cantonese Pork! Oh my goodness it is delicious! It has a wonderful sweet & sour taste that goes so well with pork. Even Uncle Bee, who is not so much of a pork fan, had seconds! I knew it was going to turn out good because it made the entire house smell heavenly! We served it over the buttered rice with roasted broccoli & cleaned our plates 😉
We gave this recipe a 10/10 put it on instant repeat. Slow Cooker Cantonese Pork is a little sweet, a little sour and possibly my favorite way to cook pork. Sliced onions, mushrooms, tomato sauce, pineapples, brown sugar and apple cider vinegar make the tastiest sauce that makes this easy crock pot recipe SING!
- 2 to 2.5 lbs pork tenderloin, sliced into 1/2 inch thick medallions
- 2 Tbsp oil
- 1 onion, thinly sliced
- 8 oz fresh sliced mushrooms
- 8 oz tomato sauce
- 8 oz pineapples chunks with juice
- 3 Tbsp brown sugar
- 2 Tbsp Worcestershire
- 1.5 tsp apple cider vinegar
- 1.5 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp cold water
In a large heavy skillet, brown pork slices in oil on medium-high heat. Place slices in bottom of crock pot. Add the rest of the ingredients over the pork except for the cornstarch and water. Cook on low for 6-8 hours or high for 4 hours. Remove pork from crock. Make a slurry by stirring the cornstarch with the cold water with a fork. Once smooth, add the slurry to the crock pot juices and cover and cook for 10 more minutes, or until sauce is thickened. Place pork back into the sauce to coat. Serve over rice and enjoy!