• 3 pound pork loin roast, boneless
  • 2 8-oz cans 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

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.

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.

Serves 12.

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. Serve with Sauteed Sugar Peas and your favorite pasta salad.

Calories: 195 calories

Protein: 23 grams

Fat: 7 grams

Sodium: 593 milligrams

Cholesterol: 64 milligrams

Saturated Fat: 1 grams

Carbohydrates: 11 grams

Fiber: 1 grams