SLOW COOKER PORK ROAST
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 cup barbecue sauce
2 tablespoons unsweetened apple juice
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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)
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 nonstick skillet coated with cooking spray, brown pork roast on all sides.
Place roast in a 5-quart 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.
Country Woman November/December 2002