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
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.