• 2 cans (8 oz each) unsweetened crushed pineapple, undrained
• 1 cup barbeque 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 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 non-stick skillet coated with cooking spray, brown the pork roast.  Place the roast in a 5 quart 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.

Marion Lowery, Medford, OR   Yield:  12 servings