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Slow-Cooked Pork Roast Recipe

Slow-Cooked Pork Roast Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing YIELD:12 servings


  • 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)


  • 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • 2. Meanwhile, cut roast in half. In a nonstick skillet coated with cooking spray, brown pork roast on all sides.
  • 3. 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.

Nutritional Facts

3 ounce-weight: 202 calories, 7g fat (2g saturated fat), 6mg cholesterol, 306mg sodium, 8g carbohydrate (0g sugars, 1g fiber), 26g protein Diabetic Exchanges: 0 starch, 3 lean meat.

Reviews for Slow-Cooked Pork Roast

Sort By :
Luugar 234073
Reviewed Oct. 5, 2015

"I used pineapple chunks and mashed them a bit. I used just one can and added a cup of water. I followed the rest of the recipe. I served rice on side, using the juice in crockpot, on the rice. Was a nice blend of flavors."

rhwehrle 54123
Reviewed Aug. 2, 2014


saxmom 65717
Reviewed Nov. 25, 2013


hunterandblakesmom 45026
Reviewed Oct. 17, 2013

"Delicious :-)"

gillettcookie 60334
Reviewed Feb. 7, 2013

"looking for something different in the slow cooker with my pork roast. This fits the bill. The sauce is sweet and savory... very good!"

TSpahr 60331
Reviewed Feb. 23, 2012

"I have made this recipe several times. My family loves it! The only change I make is to omit the lemon peel and smoke flavoring. Other than that, I keep it as is. I am never sure how long to cook it however, as the recipe says 6-7 hours and also 4 hours plus standing. I usually cook it the full time, but it always just falls apart. I think I will cut back the cooking time to 4-5 hours and see what happens. Delicious!!"

summer888 53149
Reviewed Oct. 19, 2011

"Will definitely make this again. It's a good, solid recipe. The meat was so tender--it looked nothing like the photo because it all fell apart! I used fresh rosemary, and it might've been a little strong. Otherwise, great."

RedRain 54120
Reviewed Sep. 19, 2011

"Completely delicious recipe but 6-7 hours is far too long to cook a roast you've cut in half. The pork becomes very dry. particularly when cut in half! Cut the cooking time back by at least two hours. Other than that, it's a great recipe!"

jenko_luv 82598
Reviewed Aug. 30, 2011

"Very delicious!!! The only thing I did differently was use a little bit of bacon renderings, white wine, a squirt of the concentrated lemon juice instead of peel, and half a packet of lipton onion powder packet."

Jug7238 119666
Reviewed Feb. 26, 2011

"We loved it"

chefwarbrick 122093
Reviewed Sep. 21, 2010

"Little confused regarding cook time (4 hrs versus recipe reads 6-7 hours). Also not sure why recipe says to cut the roast in half .. I left it whole."

colista012 136480
Reviewed Oct. 25, 2009

"omg. this is the best. we served with grilled asparagus garlic mashed potatoes"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.