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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

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
  • 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)

Directions

  • 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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