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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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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 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 peel |
1 teaspoon liquid smoke, optional |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 boneless pork loin roast (3 to 4 pounds) |
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
2. Meanwhile, cut roast in half. In a nonstick skillet coated with cooking spray, brown pork roast on all sides.
3. 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. Yield: 12 servings.
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