• 3 pounds pork loin roast, boneless
  • 4 whole cloves
  • 1 whole Orange (cut into 8 wedges)
  • 8 ounces crushed pineapple (packed in its own juice)
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon black pepper


  1. Stick cloves into pork loin; place in slow cooker. Arrange orange wedges around pork. (If cooking in 4 to 5 hours, use the whole orange. If cooking in 8 hours, use only half of the orange.) In small bowl, combine remaining ingredients; pour over pork. Cook on high for 4 to 5 hours (or low for 8 hours). If desired, juices may be thickened by mixing together 2 tablespoons cornstarch and 2 tablespoons water, then stirring it into the pineapple mixture during the last 30 minutes. Remove orange peel. Slice pork and serve with sauce.
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