Orange Pork Roast

Orange Pork Roast
Orange Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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.

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