Sweet-and-Sour Pork

Sweet-and-Sour Pork

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From: Diabetic Living Magazine

Let your slow cooker do the work with this easy and delicious pork and pineapple dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (20 ounce) can pineapple chunks (juice pack)
  • 2 medium carrots, bias sliced (1 cup)
  • 1 large onion, cut into thin wedges
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 stalk celery, bias sliced ( ½ cup)
  • 2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces
  • 2 tablespoons packed brown sugar (optional)
  • 2 tablespoons rice vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • ½ teaspoon toasted sesame oil
  • 3 cups hot cooked brown rice
  • ½ cup chopped green onions (optional)

Preparation

  • Prep

  • Ready In

  1. Drain pineapple chunks, reserving ⅓ cup of the juice; set pineapple chunks aside.
  2. In a 3½- or 4-quart slow cooker combine carrots, onion, water chestnuts, sweet pepper and celery. Top with pork. In a medium bowl whisk together the reserved ⅓ cup pineapple juice, brown sugar (if using), rice vinegar, tomato paste, tapioca, soy sauce, garlic and sesame oil. Pour over all in cooker.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Skim fat, if needed.
  4. Stir in reserved pineapple chunks and serve over hot cooked rice. If desired, sprinkle with green onions.

Nutrition information

  • Serving size: 1 cup pork mixture and ⅓ cup rice
  • Per serving: 250 calories; 7 g fat(2 g sat); 3 g fiber; 29 g carbohydrates; 16 g protein; 31 mg cholesterol; 11 g sugars; 306 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 starch, ½ fruit, 1 vegetable

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