Ingredients
2 cans (8 ounces each) unsweetened crushed pineapple, undrained1 cup barbecue sauce2 tablespoons unsweetened apple juice1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon minced garlic2 teaspoons grated lemon zest1 teaspoon liquid smoke, optional1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil1 boneless pork loin roast (3 to 4 pounds)
Preparation
In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut roast in half. In a nonstick skillet, heat oil over medium heat; add pork roast and brown on all sides.
Place pork roast in a 5-qt. slow cooker; pour sauce over pork 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.
