Slow-Cooked Pork Roast

For Sunday dinner this week, we had slow-cooked pork roast with mashed potatoes and green beans. The sauce for the recipe had a nice sweet and tangy taste that also went well on the mashed potatoes. After cooking, we shredded the pork with a fork and served it with the sauce that I had added two tablespoons of cornstarch and reheated to thicken. I had two servings of the meat (6 ounces), which was more than enough to fill my appetite. It also made plenty for leftovers to have for lunch the next day.

Cost: $15 - Apple Juice ($1.59), Crushed Pineapples ($1.15), Barbecue Sauce ($1.49), Lemon ($0.49), 3.2 lb Pork Loin ($10.14).

Prep/Total Time: 20 minutes prep, 4 hours + standing time

Yield: 12 servings

• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1 cup barbecue sauce
• 2 tablespoons natural apple juice
• 1 teaspoon dried rosemary, crushed or 1 tablespoon minced fresh rosemary
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• 1 teaspoon Liquid Smoke
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork loin (3 pounds)

1. In a saucepan, combine the pineapple, barbecue sauce, apple juice, rosemary, lemon peel, garlic, Liquid Smoke, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 3 minutes. Meanwhile, in a nonstick skillet coated with cooking spray, brown the pork roast.
2. Place the roast in a 5-qt. slow cooker. Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand 15 minutes before carving.

Nutrition: (3 ounces cooked with 1/4 cup sauce) 199 calories, 2.7 g fat, 1.1 g saturated fat, 53.3 mg cholesterol, 306 mg sodium, 19.7 g carbohydrate, 0.5 g fiber, 14.1 g sugar, 22.4 g protein.