Thursday, May 3, 2012

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



6 comments:

  1. I will be making this for sure!

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  2. And linked up at http://www.aroundmyfamilytable.com/

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  3. I will be impressed if Jordan eats this since it contains Pineapple!

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    1. He was leery, but he likes it!

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  4. The meat was great! Even Todd was happy with this, which is a HUGE success, as you know. Do you do anything with the fruit? Serve it as a chutney or chuck it?

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    1. I will take a thumbs up from Todd as a huge compliment! I never have done anything formal with the fruit. Elise likes to eat it with her meat and I do too! If you come up with something let me know!

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