Slow-Cooked Pork Roast

• 2 (8 ounce) cans unsweetened crushed canned pineapple, undrained
• 1 cup barbecue sauce
• 2 tablespoons unsweetened apple juice
• 1 tablespoon minced fresh rosemary (or 1 t. dried crushed rosemary)
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• 1 teaspoon liquid smoke
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 (3 lb) boneless top loin pork roast

1. In a large saucepan, combine the first nine ingredients ; bring to a boil.
2. Decrease heat and simmer, uncovered, for 3 minutes.
3. Meanwhile, cut roast in half.
4. In a nonstick skillet coated with cooking spray, brown the pork roast.
5. Place roast in a 5-quart slow cooker.
6. Pour sauce over roast and turn to coat.
7. Cook on HIGH for 4 hours or on LOW for 6-7 hours.
8. Let stand for 15 minutes before carving.

pineapple, barbecue sauce, apple juice, fresh rosemary, garlic, liquid smoke, salt, pepper, pork roast

Taken from www.food.com/recipe/slow-cooked-pork-roast-477481 (may not work)