Ingredients

  • 3 pounds pork loin roast, boneless
  • 16 ounces crushed pineapple (undrained)
  • 3/4 cup barbecue sauce
  • 1/2 cup chili sauce
  • 2 teaspoons orange peel (finely shredded)
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • nonstick cooking spray

Directions

  1. 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.
  2. 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. Serve sauce with sliced meat, if desired.
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