This slow-cooked barbecue
pork roast gets dressed up with Italian seasonings and an exotic
addition of pineapple. Leftovers make great sandwiches the next
day.
Slow-Cooked
Barbecued Pork
3 pound boneless pork
loin roast
2 (8-ounce) cans crushed pineapple in juice, undrained
3/4 cup barbecue sauce
1/2 cup chili sauce
2 teaspoons finely shredded orange peel
1 teaspoon dried Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
For sauce, combine undrained
pineapple, barbecue sauce, chili sauce, orange peel, Italian
seasoning, garlic, salt and pepper in medium saucepan. Bring
to a boil; reduce heat. Simmer, uncovered, 3 minutes. Remove
from heat.
Coat large skillet with
nonstick cooking spray. Heat skillet over medium heat. Add pork
roast. Cook until brown on all sides, turning to brown evenly.
Place pork roast in 3
1/2, 4, or 5-quart slow cooker. (If necessary, cut roast to fit
cooker.) Pour sauce over roast; turn roast to coat. Cook on high-heat
setting 4 to 4 1/2 hours or on low-heat setting 6 to 7 hours.
Remove roast from cooker;
let stand 15 minutes before slicing.
