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, Oregon12 ServingsPrep: 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.
- 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.
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,