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Slow-Cooked Pork Roast

Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. —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
  • 2 tablespoons olive oil
  • 1 boneless pork loin roast (3 to 4 pounds)


  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides.
  • Place pork roast in a 5-qt. slow cooker; pour sauce over pork 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.
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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  • 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 :-)

  • pigtils
    Jun 18, 2013

    No comment left

  • jamerbuddy
    Apr 30, 2013

    No comment left

  • ValerieMS
    Mar 24, 2013

    No comment left