Comida Kraft
Recipe Box

Slow-Cooker Sweet & Sour Pork

Prep Time
15
min.
Total Time
6
hr.
45
min.
Servings

6 servings

Put this pork loin recipe in the slow cooker in the morning and come home to a tasty dish that combines tangy barbecue sauce with sweet, tender pineapple.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Place meat in slow cooker; top with onions.
  • Add broth and barbecue sauce; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 hours).
  • Stir in remaining ingredients. Cook, covered, on LOW 45 min. or until rice is tender.

Substitute

Substitute 1 bottle (10 oz.) KRAFT Sweet 'N Sour Sauce for the barbecue sauce.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diet Exchange

  • 4-1/2 Starch
  • 2 Meat (L)

Nutrition Bonus

Enjoy the Asian flavors of this low-fat main dish that can help you and your family eat right.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 440
Total fat 4g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 610mg
Carbohydrate 71g
Dietary fiber 2g
Sugars 19g
Protein 28g
% Daily Value
Vitamin A 2 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Slow-Cooker Sweet & Sour Pork is rated 4.166666666666667 out of 5 by 12.
  • 2016-07-29T09:00CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_12
  • loc_en_US, sid_65878, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from I have made this several times, but definitely with a few changes: a whole onion is too much, I use... I have made this several times, but definitely with a few changes: a whole onion is too much, I use half or less, finely chopped. I don't drain the pineapple and leave out the broth completely. For a little kick, I add some red pepper flakes or even Sriracha, and a bit of garlic powder. I like to use both red and green peppers for some color, and I add them about halfway through cooking because I don't like them crisp. Speaking of cook time, 6-7 hours on low is too long, the meat tends to dry out. I cook the rice separate, it gets too mushy in the pot. And I top it with peanuts at the end. It's a favorite!
Date published: 2014-09-09
Rated 5 out of 5 by from I used a red pepper instead of green, and used instant brown rice instead of white. I used a red pepper instead of green, and used instant brown rice instead of white. It came out great! I also used the juice from the can of pineapple to add a little more liquid to the pot. I knew I would like the rice a bit more on the wet side. I thought the flavor really did taste like sweet and sour! This recipe is a keeper!
Date published: 2015-07-01
Rated 2 out of 5 by from This recipe should not ever be made with long-grain rice. This recipe should not ever be made with long-grain rice. Definitely substitute with 2 cups of instant rice. I have added addition water, bbq sauce and pineapple and added an addition 50 min. to cooking time. I will try it again sometime with my suggestions.
Date published: 2015-04-08
Rated 5 out of 5 by from Fabulous is the perfect word to describe this delicious meal! Fabulous is the perfect word to describe this delicious meal! I added a handful of peanuts at the end of cooking and extra pineapple. My husband and picky little son asked for seconds. This recipe is a keeper. I've already passed it on to friends.
Date published: 2012-02-04
Rated 4 out of 5 by from Very good and the whole family liked it. Very good and the whole family liked it. It was a little dry though so I added water at the end before serving it. Other suggestion would be to add the green pepper in the beginning instead of at the end because it was still crisp.
Date published: 2013-01-06
Rated 5 out of 5 by from YUM! YUM! I used extra-thick pork chops as that's what I had on hand and it worked out perfectly. Although the meat did fall off the bone! :o) I used frozen chopped onions and peppers to make prep easier. Will definitely make again.
Date published: 2012-08-01
Rated 1 out of 5 by from I followed the recipe exactly. I followed the recipe exactly. 30 minutes after adding the rice, the rice was still crunchy. I kept adding more liquid (which the rice absorbed) and cooking, but it was too late to save the dish :(
Date published: 2013-11-11
Rated 4 out of 5 by from Really Easy and good recipe. Really Easy and good recipe. We halved it with no problems and made it with bbq sauce. I might try it with half bbq and half sweet and sour next time for some more sweetness.
Date published: 2011-11-22
  • 2016-07-29T09:00CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_12
  • loc_en_US, sid_65878, PRD, sort_relevancy
  • clientName_khcrm

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