Crock-Pot pineapple pork roast recipe

I turned on the Crock-Pot at our house at 5:45AM this morning. For 11 hours a 7 lb. pork roast slow cooked. It was an easy Hunk of Meat Monday that I wanted to share.

The pork roast is large. It was on sale and very affordable. Thawed, I cut it in half and placed it in the Crock-Pot.

I added:
2 cans of Golden Mushroom soup
1 can of pineapple slices with juice
1 large onion, chopped
2 TBSP Jerk seasoning
Salt and pepper

Jerk seasoning is a spice cabinet staple of mine from Penzey’s. It’s salt free and full of huge flavor. Any type of seasoning of your choice works but I wanted to mix the pineapple with the Jamaican style jerk seasoning with this pork roast.

Golden Mushroom is my favorite canned soup to add to meats and casseroles. I spread the condensed soup on the pork roast, sprinkling the jerk seasoning, salt and fresh ground black pepper over it.

I placed the onion over the seasoning meat.

Lastly, I arranged pineapple on top of the roast and poured the pineapple juice from the can around the edges of the Crock-Pot.

While driving home from work I tweeted (on Twitter) “what is an easy and fast side dish?” I had so many suggestions. Roasted green beans, sugar snap peas, tortellini pasta salad, sliced potatoes microwaved and more. I am set for the week with new ideas.

I had Simply Potatoes (pre-made mashed potatoes) at home, lettuce and frozen peas at home. The pork roast was fantastic alongside our peas, potatoes and lettuce salad.

The leftovers this week are going into enchiladas and soup for freezer meals to have on hand.

What are you cooking up this week? I can always use new ideas to keep kids happily fed and trying new recipes.

Linking up to Beyer Beware for Hunk of Meat Monday…

All photos taken on my iPhone today. Because this mama was in a hurry!
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