Direction

1. Heat the oil in a large skillet over medium high heat. Combine the salt, paprika, onion powder, and ginger in a bowl.
2. Pat your pork loin dry with paper towels then rub in the spice mixture.
3. Sear the pork in the hot pan until browned on each side, beginning the the fat side down. 3 to 4 minutes on each side.
4. Meanwhile, dice your onion. Then combine the soy sauce with the juice from the can of pineapple chunks, you should get about ¾ cups of juice from the can.
5. Place half the pineapple chunks on the bottom of your slow cooker then place your seared pork loin on top of them with the fat side up.
6. Add in the remaining pineapple, diced onion, and pour the soy sauce/pineapple juice mixture over the top.
7. Cover and cook on low for 5 hours. The pork should shred easily with a fork.
8. Strain the liquid from the slow cooker through a sieve into a medium saucepan over medium high heat and bring to a simmer. Reserve some pineapple chunks from the slow cooker for serving.
9. Whisk the cornstarch with 1 ½ tbs cold water to make a slurry then slowly whisk it into the simmering sauce. Continue to stir gently until thickened.
10. Serve the pork with the sauce and reserved pineapple chunks.
11. If you've tried this recipe, come back and let us know how it was!