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Orange Pork Roast Recipe

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Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8 servings

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

Nutritional Facts

1 serving (6 ounces) equals 256 calories, 11 g fat (4 g saturated fat), 70 mg cholesterol, 207 mg sodium, 19 g carbohydrate, trace fiber, 21 g protein.

Directions

  1. Cut roast in half; sprinkle with salt and pepper. 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.
  2. Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid 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.
Originally published as Orange Pork Roast in Country Pork 1996, p64

Nutritional Facts

1 serving (6 ounces) equals 256 calories, 11 g fat (4 g saturated fat), 70 mg cholesterol, 207 mg sodium, 19 g carbohydrate, trace fiber, 21 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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