- 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
- 2 teaspoons grated lemon peel
- 1 teaspoon minced garlic
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 boneless pork top loin roast (3 pounds)
- In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 3 minutes. meanwhile, in a nonstick skillet coated with cooking spray, brown the pork roast. Place the roast in a 5-qt. slow cooker. Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand for 15 minutes before carving. Yield: 12 servings.
Reviews forSlow-Cooked Pork Roast
"I made this tonight for the first time and will definitely make it again!! It was delicious and the whole family loved it. I omitted the liquid smoke but otherwise followed the recipe exactly. My roast was larger, about 5.5lbs. I did not double any ingredients - there was plenty of liquid to the roast. I think this also helped in making the roast tender but it did not fall apart. I cooked it on low for 6 hours and left it on the warming temp for 30 minutes. I poured the remaining juices from the pan over the leftovers to ensure they stay just as moist and tender. I think the next time I make this I will saut? a shallot for the sauce and add a little brown sugar. I think the shallot will add to the already great flavor."
"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."
"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!!"
"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."
"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!"
"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."