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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
- 1. 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.
- 2. 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.
- 3. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
- 4. Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
- 5. 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.
Nutrition Facts
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