- 6
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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
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.
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