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

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 3 out of 5 by from I made this recipe last night for my sister and her family and they really enjoyed it. I made this recipe last night for my sister and her family and they really enjoyed it. I will make this recipe again, but I will change a few things. First, I will not add the rice to the slow cooker because it seemed a little dry for my taste. Second, I will add mushrooms and baby corn in addition to the green peppers and pineapple. Next time I will defiently serve this dish over the rice. I liked how the pineapple added a unique flavor to the dish. All in all, it was very easy to prepare and smells great when its cooking. I used chicken instead of the pork. I will make the recipe again.
Date published: 2006-01-26
Rated 4 out of 5 by from This recipe had a nice taste, very similar to the sweet and sour dishes that get at Chinese... This recipe had a nice taste, very similar to the sweet and sour dishes that get at Chinese restaurants. It was also easy to prepare. I let it cook on low while I was at work and the pork was very dry. I think I either should have used larger pieces of pork or not cooked it for so long. I like the idea in one review to use the whole tenderloin. I'll try that next time. I also couldn't find the Kraft sauce, but I used another brand with no problems.
Date published: 2009-08-21
Rated 5 out of 5 by from Wow! Wow! I have made this recipe twice--both times, I used chicken instead of pork (because I typically have it on hand), frozen onions (because there are not enough hours in the day), minute rice, and have skipped the green peppers. Both times, it has come out amazing. I don't know if I'm just not as picky as some of the other reviewers, but I didn't notice any problems with the rice--with my crazy schedule, this beats frozen pizza hands-down :-)
Date published: 2011-04-21
Rated 5 out of 5 by from Great! Great! My husband said this is now his favorite crockpot meal. I made a few small changes: added the pineapple juice (forgot to drain it), some soy sauce, and a dash of ground ginger. Others had warned that it was too sweet so I only added 1/2 the bottle of sweet and sour. I was worried I would have too much liquid, but the rice soaked it all up at the end. I cooked it for about 6 hours on low--- perfect amount of time. Good meal!
Date published: 2005-05-29
Rated 5 out of 5 by from This is one of my family's favorite but I found out it is VERY IMPORTANT to use the Kraft Sweet and... This is one of my family's favorite but I found out it is VERY IMPORTANT to use the Kraft Sweet and Sour Sauce. Last time I made it, our local grocery did not have the Kraft brand, I bought another "yellow" sweet and sour sauce and ruined a perfectly good piece of meat, I threw it out, none of us could even stand the smell. Gladly I made it with the Kraft tonight and it is just as great as ever!!
Date published: 2005-12-09
Rated 3 out of 5 by from We embellished this recipe by adding a half bag of frozen oriental vegetables which included snow... We embellished this recipe by adding a half bag of frozen oriental vegetables which included snow peas, broccoli, carrots, celery and water chestnuts. We also added a thickener to broth,(corn starch) and knowing that the rice would dry up all the juice, we made that separately and poured the finished product OVER the rice. This was GREAT!!!
Date published: 2005-02-20
Rated 4 out of 5 by from used 1 1/2 cans broth, < 3/4 cup of BBQ sauce, (most of the) pineapple juice, a few shakes of ground... used 1 1/2 cans broth, < 3/4 cup of BBQ sauce, (most of the) pineapple juice, a few shakes of ground ginger, 2 green peppers, 2 cups brown rice... braised meat before placing in crock pot and cooked for only 6 hours, then added brown rice, peppers, ginger and pineapple/juice, and cooked for ~35 min. Was juicy and tasty- will make again
Date published: 2010-02-02
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