Slow-Cooked Pork Roast Recipe

5 13 18
Slow-Cooked Pork Roast Recipe
Slow-Cooked Pork Roast Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Pork Roast Recipe

Read Reviews
5 13 18
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 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
  • 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)

Directions

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.
Originally published as Slow-Cooked Pork Roast in Country Woman November/December 2002, p36

Nutritional Facts

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

  • 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)
  1. 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.
Originally published as Slow-Cooked Pork Roast in Country Woman November/December 2002, p36

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Reviews forSlow-Cooked Pork Roast

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Danielle User ID: 9391351 281509
Reviewed Jan. 4, 2018

"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."

MY REVIEW
Luugar User ID: 8559211 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."

MY REVIEW
rhwehrle User ID: 2248035 54123
Reviewed Aug. 2, 2014

"Awsome"

MY REVIEW
saxmom User ID: 3781643 65717
Reviewed Nov. 25, 2013

"Great!"

MY REVIEW
hunterandblakesmom User ID: 7422859 45026
Reviewed Oct. 17, 2013

"Delicious :-)"

MY REVIEW
gillettcookie User ID: 3422974 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!"

MY REVIEW
TSpahr User ID: 5938693 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!!"

MY REVIEW
summer888 User ID: 4210811 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."

MY REVIEW
RedRain User ID: 702637 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!"

MY REVIEW
jenko_luv User ID: 5999775 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."

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