1.
Combine undrained pineapple, barbecue sauce, chili sauce, orange zest, Italian seasoning, garlic, salt and pepper in medium saucepan.
2.
Bring to a boil; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat.
1.
Coat large skillet with non-stick cooking spray. Heat skillet over medium heat. Add pork roast. Cook until brown on all sides, turning to brown evenly.
2.
Place pork roast in 3 1/2-, 4-, or 5-quart slow cooker. (If necessary, cut roast to fit cooker.) Pour half of the sauce over roast; turn roast to coat.
3.
Cook on high-heat setting 4 to 4 1/2 hours or on low-heat setting 6 to 7 hours. Remove roast from cooker; let stand 15 minutes before slicing/shredding.
1.
For Loin Roast: Slice and serve reserved sauce with meat.
2.
For Shoulder Roast: While meat cools slightly, remove juices in slow cooker/crock pot; dispose. Shred roast with two forks, return to crock and add remaining barbecue sauce. Cover, warm through and serve.
