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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, Oregon
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    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 zest
  • 1 teaspoon liquid smoke, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)


  • 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 on all sides.
  • 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.

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Average Rating:
  • jane6volt
    Nov 8, 2019

    This was delicious! Looking over the previous reviews and in order to use what I had on hand, I did make a few changes. I didn't have apple juice, so I added applesauce - about 3 tablespoons. I also didn't have enough fresh lemons for the zest, so I added zest along with the juice of one lemon. I also added about 2 or 3 tablespoons of brown sugar and about 1/2 of an onion- sauteed. I did use the liquid smoke as well. Excellent!

  • justmbeth
    Jan 7, 2019

    Delicious! Will be making this again. No changes needed.

  • Danielle
    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.

  • Luugar
    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
    Aug 2, 2014


  • saxmom
    Nov 25, 2013


  • hunterandblakesmom
    Oct 17, 2013

    Delicious :-)

  • gillettcookie
    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
    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
    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.