I had a can of pineapple that needed to be used so I decided I was going to throw it over a pork roast, but then I decided to spice it up a little!
2 lb pork roast
1- 20 oz can pineapple chunks(in juice)
1 TB balsamic vinegar
1 TB chipotle sauce
2 tsp chili powder
1 tsp oregano
salt and pepper to taste
Combine all sauce ingredients(including juice) in a bowl and mix well.
Place roast in a slow cooker and pour sauce over the top.
Cook on low 6-8 hours, or high 4-6 until internal temp reaches 165.
Take out of slow cooker and let set for 10 minutes, then slice.
While setting, pour 2 cups of the liquid into a saucepan(including some pineapple chunks)
combine 1/4 cold water with 1 TB cornstarch and pour into the sauce.
Stir and bring to a boil over medium heat . Cook until thickened and serve over sliced pork.