3 lb boneless Boston butt pork roast
1/4 cup low-sodium soy sauce
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch
Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan. Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.
Place the roast in a slow cooker or crockpot. Pour half the above mixture over the roast; reserve remaining mixture.
Place lid on cooker and cook on low for 8 to 10 hours or on high 4 to 5 hours.
Warm the remaining sauce mixture and serve over the pork.
Yield: 6 to 8 servings.
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch
Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan. Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.
Place the roast in a slow cooker or crockpot. Pour half the above mixture over the roast; reserve remaining mixture.
Place lid on cooker and cook on low for 8 to 10 hours or on high 4 to 5 hours.
Warm the remaining sauce mixture and serve over the pork.
Yield: 6 to 8 servings.
Note: File Photo
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