- 8
0/5
(0 Votes)
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
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.
You'll also love
-
Rhubarb Platz 0/5 (0 Votes) -
Turkey in Orion Cooker 3.2/5 (21 Votes)
You'll also love
-
Surrey's Cafe - Bananas Foster... 0/5 (0 Votes) -
Apple Cider Gelatin Salad 0/5 (0 Votes)