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Orange Pork Roast
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From Taste of Homes Prize winning pork recipe magazine
1 pork shoulder roast (3-4 lbs) Trimmed
1/2 tsp. salt
1/8 tsp. pepper
1 can frozen orange juice concentrate
(I didnt have any frozen stuff on hand so I just used about 8 oz of aleady made orange juice)
1/4 cup honey
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
3 tbsp. flour
1/4 cup cold water
Sprinkle roast with salt and pepper; place in a slow cooker. Combine orange juice, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours and then reduce heat to low and cook 6 hours longer. Remove meat to a serving platter. Cover and keep warm. Skim and discard fat from cooking liquid; pour into a sauce pan. Combine the flour and water until smooth stir into cooking liquid. Bring to a boil; boil and stir for 2 minutes. Serve with roast!
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