Slow Cooker Pork and Pineapple Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 475.5
  • Total Fat: 17.3 g
  • Cholesterol: 132.7 mg
  • Sodium: 692.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 53.7 g

View full nutritional breakdown of Slow Cooker Pork and Pineapple Curry calories by ingredient


Introduction

This type of dish lends itself beautifully to the slow cooker, as the flavors tend to deepen as it cooks over time. Serve this mild curry dish over rice or couscous to soak up all the delicious juices for a sumptuous one-pot meal.
( Copied from the south bend tribune august 27,2012 by Julie Tothman/MCT) This type of dish lends itself beautifully to the slow cooker, as the flavors tend to deepen as it cooks over time. Serve this mild curry dish over rice or couscous to soak up all the delicious juices for a sumptuous one-pot meal.
( Copied from the south bend tribune august 27,2012 by Julie Tothman/MCT)
Number of Servings: 6

Ingredients

    3 T Flour
    1 t Salt
    2 1/4 pounds Lean Pork, cubed
    2 T Canola oil ( or oil of choice)
    1 Large Onion, finely chopped
    1 T Curry powder
    1 T Paprika
    1-2 t Chili powder
    1 Can Chicken Broth fat free reduced sodium
    1/4 C packed Raisin's Golden ( or 1 T Mango Chutney)
    1 T Worcestershire sauce
    1- 15 oz can Pineapple chunks in syrup ( I used a 20 can in juice for calorie calculator)
    2 whole Bay leaves

    P.S (T) is for tablespoon and (t) is for teaspoon



Tips

The recipe called for 1 1/4 cup stock, but all I had was broth and I didn't want to waste what was left in the can, so I use the whole can. You can use more or less chili powder depending on how hot you like it. I don't like anything to spicy and 2 tsp was just fine for me. The canned pineapple was what I had on hand. For the meat I used a center cut pork loin roast with fat removed. Chops would have taken me less time to cut up.


Directions

Cube Pork. Mix Flour and Salt in a bag and toss pork. In a large skillet heat oil and brown meat. Transfer meat into slow cooker. Cook onions in skillet until transparent. Add all remaining ingrednients to skillet and bring to a boil. Transfer to slow cooker. Cook on low seeting for 5-7 hours ( depending on your slow cooker ) until meat is tender. Discard Bay leaves and stir before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MRS_CIESIOLKA.