This slow-cooked barbecue pork roast gets dressed up with Italian seasonings and an exotic addition of pineapple. Leftovers make great sandwiches the next day.

Slow-Cooked Barbecued Pork

3 pound boneless pork loin roast
2 (8-ounce) cans crushed pineapple in juice, undrained
3/4 cup barbecue sauce
1/2 cup chili sauce
2 teaspoons finely shredded orange peel
1 teaspoon dried Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray

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.
3. 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.
4. Remove roast from cooker; let stand 15 minutes before slicing.
5. Serve sauce with sliced meat, if desired.

Serves 12.

Nutrition Facts: Calories 213 calories Protein 23 grams Fat 8 grams Sodium 593 milligrams Cholesterol 64 milligrams Saturated Fat 3 grams Carbohydrates 11 grams Fiber 1 grams

Recipe provided courtesy of Pork, Be Inspired®.