Slow Cooker Sweet and Sour Pork

8 Servings
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes

Slow Cooker Sweet and Sour Pork is a Chinese takeout favorite made with pork, bell peppers, and pineapple chunks. The crockpot does all the work!

What if you could get all the fantastic flavor from Sweet and Sour Pork without having to stand over the stovetop cooking it? Sounds amazing, right? Crockpot Sweet and Sour Pork does just that. Readers love the ease of Crockpot Recipes like this that have all the flavor of a popular Chinese take-out dish with very little work.

Slow Cooker Sweet and Sour Pork on plate with rice


Using a crockpot to make Sweet and Sour pork allows even the most beginner cook to wow their family with an easy Chinese-American recipe. It takes the intimidation out of having to quickly add multiple ingredients to a hot skillet or dealing with the clean up from oil splatter all over your stovetop once you’re done. It’s just an easy dinner that will quickly become part of your regular dinner rotation.

Sweet and sour pork is probably one of the most well known Chinese food takeout dishes. It’s well loved because everyone from kids to adults love the sweet and tangy sauce paired with the battered and fried pork. This dish skips the frying, making it a lot healthier, but it still has all the flavor of this loved to-go restaurant classic.

The sweet and sour sauce is what makes this main dish so iconic. It’s fairly easy to make at home with ingredients you probably already have in your kitchen. Everyone has their favorite combination of flavors when it comes to making this sauce so feel free experiment with different ingredients if you make it multiple times.

For starters, this recipe uses tomato paste instead of ketchup to get a richer flavor but feel free to use ⅓ cup of ketchup in a pinch. You can also replace the white vinegar with rice vinegar or apple cider vinegar. Each substitution will adjust the flavor and create a new twist on dinner.

More Delicious Chinese Food Recipes You NEED to make:

Slow Cooker Sweet and Sour Pork in crock pot


  • Veggies: Include yellow or red bell peppers for a pop of color and add a garnish of green onions before serving.
  • Meats: If you don’t want to cut up your boneless pork loin chops, you can leave them whole when placing them into the crockpot. You could also substitute pork with chicken.
  • Gluten-Free: Swap out soy sauce for tamari in this recipe and make sure your broth label states that it’s Gluten-Free.
  • Vegan/Vegetarian: Use tempeh instead of pork and use coconut sugar, apple cider vinegar, and vegetable broth for substitutions.


Yes, this recipe works great as a freezer meal.

  • Combine the first 10 ingredients in a large resealable freezer-safe storage bag.
  • Once mixed, add the pork, onion, green bell pepper and pineapple.
  • Finally, seal the bag and turn it around and upside down to fully coat everything inside.
  • You can either freeze this to use at a later date or simply leave it in your refrigerator overnight to pour into your crockpot to use the next day.



  • Serve: Don’t allow your Slow Cooker Sweet and Sour Pork out at room temperature for longer than 2 hours.
  • Store: Allow this dish to cool and seal in an airtight container. It’ll last up to 3 days in the refrigerator.
  • Freeze: This dinner recipe can be frozen for up to 3 months if stored in a freezer-safe container or bag to ensure it doesn’t get freezer burn.


According to the USDA’s Official Website, pork is cooked through and safe to eat when it reaches an internal temperature of 145 degrees F (62.7 degrees C).

Slow Cooker Sweet and Sour Pork on plate with rice

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Slow Cooker Sweet and Sour Pork

Slow Cooker Sweet and Sour Pork is a Chinese takeout favorite made with pork, bell peppers, and pineapple chunks. The crockpot does all the work!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Course Dinner
Cuisine Chinese
Author Sabrina Snyder


  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 1/2 cup chicken broth
  • 1/3 cup white vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons tomato paste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds boneless pork loin chops , cut into 1-inch cubes
  • 1 large onion , cut into 1-inch pieces
  • 1 large green pepper , cut into 1-inch pieces
  • 8 ounces pineapple chunks , drained
  • 3 tablespoons  cornstarch
  • 1/3 cup chicken broth


  • In a 3- or 4-qt. slow cooker, mix the first 10 ingredients.
  • Stir in pork, onion, green pepper and pineapple.
  • Cook, covered, on low 6-8 hours or until pork is tender.
  • In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices.
  • Cook, covered, on low 15-20 minutes longer or until sauce is thickened.
  • Serve with rice.


Calories: 272kcal | Carbohydrates: 41g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 385mg | Potassium: 543mg | Fiber: 1g | Sugar: 32g | Vitamin A: 182IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg

Slow Cooker Sweet and Sour Pork

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Great recipe, Everyone loved it. Used a whole pork shoulder diced and served with Fried Rice. Will make again. Doubled the recipe. Was enough for 10 with rice.

  2. Too sweet. I added shriracha to add some heat and cut the sweet. It was okay but not the best thing I’ve ever made. Next time I will cut the sugar by half

    1. Fair enough! Salt and Sugar tastes widely vary so I completely understand your comment. Thanks for trying our recipes!

  3. Could I follow this recipe but use a whole pork shoulder like in your Jalapeño Pineapple Pork recipe? I kind of want a mix of the two. Sweet and sour and spicy.

    1. Go for it! I’ve never tested this recipe with a whole pork shoulder. Would like to know how it turns out!

  4. Absolutely lovely, plenty for 4 people though not 8.
    Only cooked for 6 hours and was perfect. Only used the brown sugar not white and sweet enough for us. Will definitely be making this again. Gorgeous.

  5. I make it often, I don’t use the sugar because I don’t have a very sweet tooth but it’s the best recipe EVER.

  6. This is a really lovely recipe. I did adjust the sugar, only using the 1/2 cup of brown sugar. I also added a 20 oz can of drained pineapple and an additional bell pepper (red) plenty of liquid in the crock pot and it thickened perfectly as it was supposed to. We will make this again. Thank you for the recipe.

  7. I made a few changes and used a sugar free alternative for the sugars, and substituted chicken thighs for the pork.. It turned out wonderful!

  8. Delicious! Great balance of sweet and sour flavors, and super easy to toss together. I used fresh pineapple and threw in several hot chili peppers. We loved it! I’d say this recipe really only serves 4 though, but it would easily double. Thanks!

    1. I have made this using the pineapple juice with the cornstarch instead of using beef broth. I don’t use the white sugar. So tangy!

  9. This was very good. However, it was more sweet than sour. I will def make again but probably cut down on the sugar. Thank you for sharing!

  10. This was delicious but mine did not thicken up very much. Perhaps turn my crock pot to high when I add the cornstarch mixture? We will definitely eat this again.

  11. asty, though a little bland. I agree with others regarding the veg. Limp and lifeless after 7 hours in the crock pot. Next time I’ll add those when there’s only an hour or two left of cooking time.

  12. Tried this today. It was tasty but if I make again I would wait to put the vegetables in until the last couple hours. They were too soft which made them all taste the same and no crunch.

  13. I used this ( and several of your other crock pot recipes ) for our recent “vacation” camping. Prepared everything into gallon bags, froze and then threw them into the crockpot before we went for our daily hike. This was our absolute favorite. I used pork loin (cause I had it on hand). I didn’t have corn starch with me at camp so I added a small box of uncooked instant rice to the crock pot near the end of cooking. It was absolutely fantastic! I’m not a huge fan of “instant” anything but the rice soaked up all the liquid and made the most delicious one bowl meal. My husband and I couldn’t stop eating it! It is our new camping must have meal! Thanks so much for a great recipe!!

  14. Can this be made with pork tenderloin instead of chops? Trying to use meat I already have…

  15. I would like to try this recipe but don’t understand the ‘sugar’
    Is it two different types of sugar.
    Could I just use one cup of brown sugar.
    Thanks for a response as I’ll like to try this recipe tomorrow for my husband’s birthday dinner

    1. The recipe calls for 1/2 cup white sugar and 1/2 cup of brown sugar. If you want to use 1 cup of brown sugar, you can. Enjoy!

  16. This was yet another huge success from Dinner Then Dessert!! Thanks Sabrina!!! Super easy! Had everything but the pork in the pantry and will keep all of these ingredients on hand in future as this is going into our monthly rotation! Something different and it really hit the Chinese takeout spot even tho sweet and sour isn’t something I would normally order! Served with jasmine rice and blanched green beans and sprinkled with scallions and sesame seeds. Wish I had doubled the recipe and will in the future! Thanks so much for another winner!

  17. Sabrina, Please do not apologize for saying, “have a great day”! It is up to each and everyone of us to determine that we will have a good day–no matter what the circumstances are. We decide how to react what ever situation arises and it is within each one of us to decide how we will approach the day. I applaud you for challenging each of us to have a great day–as great as possible–no matter what. We will all battle adversity in this life and we must lean that we are responsible for our own happiness–finding it in whatever comes our way.

    Keep smiling–no one else can do it for you!

  18. I love any excuse to use the slow cooker, and this recipe is an excellent one. Everyone loved it and it was so easy. Thank you!

  19. This is great and a really easy alternative to ordering a take-out. We’ll be making this sweet and sour pork often for sure.

  20. Looking at the picture, I can’t imagine how the peppers & onions could possibly remain crispy after 6-8 hours of cooking. I would think they would be total mush.

    1. I haven’t tested it but I’m sure you could find a recipe online using similar ingredients to use as a guideline. Good luck!