Pot Roast with Twist of Orange
By smleonard
Ingredients
- 4 bacon strips, diced
- 1 boneless pork shoulder roast (3 to 4 pounds), trimmed
- 1 large onion, thinly sliced
- 1-1/2 teaspoons minced garlic
- 1 jalapeno pepper, seeded and finely chopped
- 4-1/2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth, divided
- 2/3 cup orange juice
- 1/4 cup all-purpose flour
- Hot mashed potatoes, optional
Details
Servings 8
Adapted from tasteofhome.com
Preparation
Step 1
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides. Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings.
Brown onion in drippings. Add garlic and cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Gradually stir in 1/2 cup chicken broth, orange juice and bacon; pour over roast. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired. Yield: 8 servings.
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