Time 8h10m Yield 8 Number Of Ingredients 7 Steps:
Place pork roast into a slow cooker. Combine crushed pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl. Pour over pork roast. Cover slow cooker. Cook on Low until pork roast is cooked through, about 8 hours. Remove pork roast from slow cooker, cut off any fat, and shred the meat using 2 forks. Return meat to the slow cooker and mix with the juices.
Time 7h15m Yield 6 Number Of Ingredients 5 Steps:
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries. Cover, and cook 7 hours on Low.
Time 8h15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Salt and pepper pork roast to taste. Combine all ingredients, except flour and water, pour over roast. Put on lid and cook on low for 8 to 10 hours. Once done, remove roast. Drain and reserve liquid. Return meat and pineapple to crockpot. Add water to liquid to make 1 3/4 cups. In saucepan, blend flour and cold water together to form a smooth paste. Add hot reserved liquid and stir. Cook on medium until thickened, stirring continuously. Pour over roast. Serve with rice or potatoes.
Time 3h20m Yield 8 servings. Number Of Ingredients 12 Steps:
Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Number Of Ingredients 10 Steps:
- In large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat, simmer, uncovered for 3 minutes. 2. In a non-stick skillet with oil or cooking spray, brown roast on all sides. 3. Place roast in slow cooker. Pour sauce over the roast and turn to coat. Cover and cook on low for 6-7 hours or until meat is done as desired. Let roast stand for 10 minutes before slicing. (If the whole roast won’t fit in slow cooker you can cut it in half and stack in slow cooker)
Time 6h20m Yield 4 Number Of Ingredients 11 Steps:
In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well. Cover; cook on low setting for 6 to 8 hours. About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.
Time 1h Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.
Time 8h5m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Combine salt, pepper, onion powder, garlic powder, thyme and ginger in a small bowl. Sprinkle all over pork tenderloin and rub in well. Place pork in slow cooker. Add pineapple with juice, soy sauce and cranberries. Cook on low 6-8 hours or high 3-4 hours. Slice and serve with sauce.
