This Crock Pot Brown Sugar Pineapple Pork Roast is so simple it can be thrown together in less than two minutes. After your crock pot does all the work, you have a tender, juicy roast with a wonderful au jus for everyone to enjoy!
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I found a great deal on a huge pork shoulder butt roast. It was marked down to less than a dollar per pound! Since it was a 9 lb cut of meat, we cut about a third of it into pork steaks to make some yummy Pan Fried Pork Chops. That left us with a nice size roast that would fit in Mr. Big, my 4-quart Crock Pot, perfectly.
Crock Pot Brown Sugar Pineapple Pork Roast
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Brown Sugar Pineapple Pork Roast
- 6 lb pork shoulder butt roast
- 20 oz can pineapple chunks
- 1/2 cup brown sugar packed
How to Make Brown Sugar Pineapple Pork Roast in a Crock Pot
-
Place your roast in your 4 quart slow cooker (I used Mr. Big, my 4-quart Crock Pot) with the fat side up
-
Pour your pineapple chunks, juices and all, over your roast
-
Sprinkle your brown sugar all over the top of your roast
-
Cover and cook on low for 4-6 hours, use a meat thermometer to ensure that the center of your roast reaches safe cooking temperature
-
Serve your roast with the cooking juices
Crock Pot Brown Sugar Pineapple Pork Roast Notes:
- When you serve this yummy roast, you will want to either serve it with the cooking juices poured over top or with the cooking juices poured in a small dish for dipping. The juices just take this roast up a notch.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Brown Sugar Pineapple Pork Roast
This Crock Pot Brown Sugar Pineapple Pork Roast is simple to throw together and gives you a tender roast with a delicious au jus for dipping!
- 6 lb pork shoulder butt roast
- 20 oz can pineapple chunks
- 1/2 cup brown sugar packed
-
Place your roast in your 4 quart slow cooker (I used Mr. Big, my 4-quart Crock Pot) with the fat side up
-
Pour your pineapple chunks, juices and all, over your roast
-
Sprinkle your brown sugar all over the top of your roast
-
Cover and cook on low for 4-6 hours, use a meat thermometer to ensure that the center of your roast reaches safe cooking temperature
-
Serve your roast with the cooking juices
- When you serve this yummy roast, you will want to either serve it with the cooking juices poured over top or with the cooking juices poured in a small dish for dipping. The juices just take this roast up a notch.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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