Here’s a tasty meal that’s wonderful for summer, as the oven never needs heating. It’s so flavorful, it’s sure to become a favorite.
—MARION LOWERY MEDFORD, OR
PREP: 20 MIN. • COOK: 6 HOURS + STANDING • MAKES: 12 SERVINGS
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)
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.