Slow-Cooked Pork Roast (10-2-12)

Mom's Tips

October 2nd, 2012 by Jim Field

  • 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