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Slow-Cooked Pork Roast

Slow-Cooked Pork Roast
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
12 ServingsPrep: 20 min. Cook: 6 hours + standing

Ingredients

  • 2 cans (8 ounces each) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, 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 on all sides.
  • Place roast in a 5-qt. slow cooker. Pour sauce over roast and turn to
  • coat. Cover and cook on low for 6-7 hours or until meat is tender.
  • Let stand for 10 minutes before slicing. Yield: 12 servings.
Nutrition Facts: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,
© Taste of Home 2013

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Slow-Cooked Pork Roast (continued)

Nutrition Facts: 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013