Slow Cooker Spicy Pineapple Pork Butt Roast

Sweet, savory, a little spicy, and totally unforgettable.

If you’re looking for a slow cooker dish that hits all the flavor notes—sweet, salty, spicy, and umami—this Spicy Pineapple Pork Butt Roast is your new best friend. Imagine juicy pork infused with the brightness of pineapple, the gentle kick of jalapeño, the warm depth of five-spice, and just enough creamy peanut butter to make it all melt together beautifully. It’s the kind of recipe that turns a regular weeknight into something special—and yes, it’s super easy to make.

This recipe has a little flexibility built in depending on how much time (and energy!) you have. Want to go full flavor? Sear the pork before slow cooking and reduce the sauce on the stovetop at the end. Short on time or just don’t feel like dirtying another pan? Skip the searing and thicken the sauce right in the slow cooker. You do you!

⭐ Pro Tip:

Before you even think about tossing that pork in the slow cooker—trim the excess fat. I know, it’s not the most glamorous step, but it’s totally worth it. Less fat = a cleaner, more flavorful sauce at the end. Trust me.

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⏱ Quick Look:

• Prep time: 15 minutes
• Cook time: 3–8 hours
• Serves: 4–6 hungry humans

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🛒 What You’ll Need:

• 1 small yellow onion, diced
• 16 oz. fresh pineapple, cut into 1″ chunks
• ¼ cup gluten-free soy sauce (or sub with coconut aminos)
• 2 tsp rice wine vinegar
• 1 Tbsp honey
• 1 Tbsp sesame oil
• 2–3 cloves garlic, minced
• 2 tsp five-spice powder
• 1 red bell pepper, chopped into 1″ chunks
• 1 medium jalapeño, finely diced (leave the seeds in if you like it spicy!)
• 2 Tbsp natural creamy peanut butter
• 2 Tbsp olive oil
• 1 (4–5 lb.) pork shoulder/butt roast, trimmed
• Salt & pepper, to taste
• ¼ cup fresh pineapple juice
• 3 Tbsp fresh cilantro, chopped
• Optional: 2 Tbsp arrowroot for thickening

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👩‍🍳 Let’s Make It Happen:

1. Build your base:
   In a 5–6 quart slow cooker, toss in the onion, pineapple, soy sauce, rice vinegar, honey, sesame oil, garlic, five-spice, bell pepper, jalapeño, and peanut butter. Give it a good stir—you want everything mingling.
2. (Optional but flavor-packed) Sear the pork:
   Heat olive oil in a skillet over medium-high heat. Season the pork with salt and pepper, then sear it on all sides (about 2–3 minutes per side). Transfer that golden beauty to the slow cooker.
3. Deglaze the pan:
   Lower the heat and pour in the pineapple juice to deglaze. Scrape up all those delicious brown bits—hello, flavor! Pour this liquid gold over the pork in the slow cooker.
4. Cook it low and slow (or fast and hot):
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the pork is tender and pull-apart ready.
5. Finish strong:
   Just before serving, stir in the fresh cilantro. Use a slotted spoon to transfer the pork and pineapple to a serving platter.
6. (Optional sauce magic):
   For a thicker sauce, mix 2 Tbsp arrowroot with ¼ cup of slow cooker juices. In a skillet, bring the rest of the juices to a simmer, then whisk in the slurry. Let it bubble until thickened, about 3–5 minutes.

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🍚 To Serve:

Spoon the pork and pineapple over a bed of steamed brown rice or cilantro-lime rice (yes please!). Drizzle with that luscious sauce—or just pour it on like you mean it.

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This is the kind of dish that’s bold yet comforting, impressive yet unfussy. It’s also perfect for leftovers (hello, tacos!). Let me know if you try it—I’d love to hear how you served yours!