Slow-Cooked Pork Roast
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing
YIELD: 12 servings.
This tasty meal is wonderful for summer because it doesn't heat up the kitchen! —Marion Lowery, Medford, Oregon
Ingredients
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2 cans (8 ounces each) unsweetened crushed pineapple, undrained
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1 cup barbecue sauce
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2 tablespoons unsweetened apple juice
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 teaspoon minced garlic
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2 teaspoons grated lemon zest
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1 teaspoon liquid smoke, optional
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil
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1 boneless pork loin roast (3 to 4 pounds)
Directions
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1.
For the sauce, in a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 3 minutes.
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2.
Meanwhile, cut roast in half. In a nonstick skillet, heat oil over medium heat; add pork roast and brown on all sides.
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3.
Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low 6-7 hours or until meat is tender. Let stand 10 minutes before slicing.
Nutrition Facts
3 ounces cooked pork: 205 calories, 5g fat (2g saturated fat), 57mg cholesterol, 364mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 22g protein.
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