Print Options

Back to Pork Roast with Twist of Orange >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Pork Roast with Twist of Orange

“The citrus flavor sets this dish apart. It's my family's favorite!” With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes. Janie Canals - West Jordan, Utah

8 ServingsPrep: 25 min. Cook: 4-1/2 hours

Ingredients

4 bacon strips, diced
1 boneless pork shoulder butt roast (3 to 4 pounds)
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

Directions

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 the drippings. Add garlic; cook 1 minute longer. Add
the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken
broth, the orange juice and bacon; pour over roast.
Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.

2 of 2

Pork Roast with Twist of Orange (continued)

Directions (continued)

Remove pork and onion to a serving platter; keep warm. Skim fat from
cooking juices; transfer to a small saucepan. Bring to a boil.
Combine flour and remaining broth 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.

Nutrition Facts: 5 ounces cooked meat with 1/4 cup gravy (calculated without mashed potatoes) equals 514 calories, 26 g fat (9 g saturated fat), 202 mg cholesterol, 701 mg sodium, 9 g carbohydrate, 1 g fiber, 57 g protein.