• Open package containing the pork roast and while the Boneless Pork Roast is on a plate, using some scissors, remove the strings holding it together.
• Warm a large skillet on high and then add 1 Tbsp oil.
• Season all of the sides of the roast with salt and pepper and then sear each side in the hot pan.
• Use a tong to then flip the roast to sear each side for 1-2 minutes each.
• When the roast is all seared, use a tong and place it into the Crock-Pot.
• Slice an onion on a cutting board and then add it to the roast in the Crock-Pot, making sure to spread it all over.
• Cut the top, and the bottom, off of a pineapple while on a cutting board to collect any juice.
• Next use a pineapple corer to remove the hard core.
• Then run a knife down one side of the pineapple to cut it and make slices.
• Lay the pineapple slices onto the roast, additionally lift the cutting board and pour any pineapple juices that were collected onto the Boneless Pork Roast.
• Cover the Crock-Pot and let it cook on LOW for 6-8 hours or HIGH for 4-6 hours.
• Remove the roast and then let it rest for 3-5 minutes on a cutting board.

Ham Gravy Directions

• Melt 2 Tbsp butter in a saucepan.
• Add 2 Tbsp flour and stir well to combine.
• Measure and then add 2 tsp soup base and mix.
• Slowly add 2 cups roast drippings, strained, and supplemented with water if needed.
• Finally, bring the gravy to a boil and simmer for 10 minutes.
• Serve on mashed potatoes and ham!