Step 1

In a small bowl, combine 2 teaspoons of salt, 1 teaspoon each of black pepper, paprika, ground ginger, and garlic powder to create the spice rub, then rub it evenly over the entire 3-4 pound pork loin.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.

Step 3

Open a 20-ounce can of pineapple chunks, draining and reserving the juice. In a medium bowl, mix the juice with 1/2 cup soy sauce, 2 tablespoons ginger paste, 1 cup diced sweet onion, and 4 cloves minced garlic to create the pineapple sauce.

Step 4

Place the seared pork loin in the slow cooker, pour the pineapple sauce over it, and scatter the pineapple chunks around. Cover and cook on low for 6 hours or high for 4 hours until tender.

Step 5

Remove the pork and set aside. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth, then stir into the slow cooker liquid. Cook on high for 15-20 minutes until thickened.

Step 6

Return the pork to the slow cooker to reheat, then shred with two forks or slice into thick pieces. Serve over rice, drizzled with sauce and pineapple chunks, and garnish with sliced green onions. Enjoy!