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Slow-Cooked Pork Roast Recipe

Photo by: Taste of Home

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This pork roast makes a wonderful summer meal, as the oven never needs heating. It's so tender, it just falls apart when served.—Marion Lowery, Medford, Oregon

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12 Servings
Prep: 20 min. Cook: 4 hours + standing

Ingredients

2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 cup barbecue sauce
2 tablespoons unsweetened apple juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon minced garlic
2 teaspoons grated lemon peel
1 teaspoon Liquid Smoke, optional
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut roast in half. In a nonstick skillet coated with cooking spray, brown pork roast.
Cut roast in half. Place roast in a 5-qt. slow cooker. Pour sauce over roast and turn to coat. Cook on low for 6-7 hours or until meat is tender. Let stand for 15 minutes before carving. Yield: 12 servings.

Nutritional Analysis: 3 ounces cooked pork with 1/4 cup sauce equals 202 calories, 7 g fat (2 g saturated fat), 66 mg cholesterol, 306 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Slow-Cooked Pork Roast published in Country Woman November/December 2002, p36