I’m so excited to share this Sweet Island Pork recipe with you! This is definitely one of my favorite slow-cooker recipes ever. I have to say that I am a slow-cooker snob. Most slow-cooker recipes usually fall short in some way with either lack of flavor, mushy meat, etc. This Sweet Island Pork will NOT disappoint! It is full of flavor and has the perfect balance of sweet and spice. My Aunt Karen gave me this recipe after she made it for Sunday dinner a few years ago. I have made it many times since and everyone always loves it. This pork is delicious served with coconut rice and topped with fresh mangos and pineapple. I’ve passed the recipe along many times and now I’m going to share it with you! Enjoy!
- 2 pounds of pork tenderloin
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1/2 cup water
- 1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
- 2 tablespoons chopped garlic
- 1 tablespoon Tabasco sauce
- Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl.
- Rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
- Transfer the pork to the slow cooker. Add the water, brown sugar, garlic, and hot sauce. Combine and cook on low for 4-6 hours.
- Shred the meat before serving and mix with the sauce. Enjoy!