My full plate.

The penultimate card is...

"Slow-Cooked Pork Roast" (6 quart pot)

~2 (8 oz) cans crushed pineapple, undrained
~1 c bbq sauce (I used Bullseye's Hickory Smoke.)
~2 T apple juice
~1 T minced fresh rosemary
~1 t minced garlic
~2 t grated lemon peel
~1 t liquid smoke
~1/2 t salt
~1/4 t pepper
~3-4 lb pork loin roast (Mine was just shy of 2. It was the only one they had.)

In a large saucepan, combine the first 9 ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut roast in half.
In a nonstick skillet coated with cooking spray, brown pork roast.
Place roast in crock pot.
Pour sauce over roast and turn to coat.
Cover and cook on low for 7 hours or until meat is tender.
Let stand for 15 minutes before serving.

12 servings (if you follow the directions. Ours was about 4 or 5, probably.)

(I served it with a side salad.)

Perfectly tender BBQ-y pork.

Yum.