Orange Pork Roast

By GmaJan12

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/4 cup honey
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 1/4 cup cold water

Details

Servings 8

Preparation

Step 1

Sprinkle roast with salt and pepper; cut in half. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender.

Remove meat to a serving platter; cover and keep warm. Skim and discard fat from cooking liquid; pour into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Yield: 8 servings.