Slow-Cooked Pork Roast

• 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 zest
• 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.

pineapple, barbecue sauce, apple juice, fresh rosemary, garlic, lemon zest, liquid smoke, salt, pepper, pork loin

Taken from www.tasteofhome.com/recipes/slow-cooked-pork-roast/ (may not work)