Perfect Pineapple Pork Roast

I mentioned in an earlier post this week that I like to make meat in the crock-pot for our sandwiches, and this roast is a perfect example.  The original recipe called for one 20 ounce can of pineapple, but as I mentioned in the first part of this post I buy a lot of pineapple when it is on sale.  I save the entire core as I am cutting the fruit, and freeze it for this recipe.  It saves me a dollar or two so I will take it!  We ate this with potatoes last night, and I will shred the rest for sandwiches, burritos and salad toppings for quick lunches. 

Perfect Pineapples Pork Roast

1-3lb boneless pork roast

½ onion chopped

2 tsp salt

1 tsp pepper

2 cups pineapple

1 ½ cups chopped dried fruit (raisins, cranberries, apricots or prunes)

¼ water or pineapple juice

Rub the roast on all sides with salt and pepper.  Place in onion in slow cooker and nestle in roast with the pineapples pieces.  Pour on water and sprinkle in the dried fruit.  Cover and cook on low for 7 hours.

This post was linked up at http://www.thenourishinggourmet.com/ and  http://mizhelenscountrycottage.blogspot.com/