Comida Kraft
Recipe Box

Slow-Cooker Sweet & Sour Pork

(233) 192 Reviews
Prep Time
Total Time

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

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


Prepare using 2 cups instant white rice. Decrease cooking time to 30 min. after adding the rice.

No Preheating Required

A slow cooker should never be preheated. Simply put the stoneware container in the slow cooker base, cover and set the temperature.

Slow Cooker Care

Do not add cold water to slow cooker immediately after use, as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.


  • 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
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

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  • JCB905 |

    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!

  • Alicia1231308 |

    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.

  • scarlettvale |

    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!

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