3 lbs. boneless pork loin roast
2 (8 oz.) cans crushed pineapple in juice, undrained
3/4 c. barbecue sauce
1/2 c. chili sauce
2 tsp. finely shredded orange peel
1 tsp. dried Italian seasoning
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground black pepper
For the sauce, combine the undrained pineapple, barbecue sauce, chili sauce, orange peel, Italian seasoning,
garlic, salt and pepper in a medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 3 minutes.
Remove from the heat. Coat a large skillet with nonstick cooking spray. Heat the skillet over medium heat.
Add the pork roast. Cook until brown on all sides, turning to brown evenly. Place the pork roast in a 3 1/2-,
4-, or 5-quart slow cooker. (If necessary, cut the roast to fit the cooker.) Pour the sauce over the roast; turn
the roast to coat. Cook on HIGH for 4 to 4 1/2 hours, or on LOW for 6 to 7 hours. Remove the roast from the cooker;
let stand 15 minutes before slicing. Serve the sauce with the sliced pork, if desired.