Orange Pork Roast

By á-170456

Ingredients

• 1 pork shoulder roast - (3 to 4 lbs) trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 can frozen orange juice concentrate - (6 oz) thawed
• 1/4 cup brown sugar
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 3 tablespoons flour mixed with
• 3 tablespoons cold water

Details

Servings 6

Preparation

Step 1

Place roast in Slow cooker; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 8 hours.

Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened.

Serve gravy with the pork roast. Good with rice.

This recipe yields 6 to 8 servings.