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Orange Pork Roast

 Orange Pork Roast
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.
8 ServingsPrep: 10 min. Cook: 8 hours

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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cold water

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (6 ounces) equals 256 calories,

2 of 2

Orange Pork Roast (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 70 mg cholesterol, 207 mg sodium, 19 g carbohydrate, trace fiber, 21 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.