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Orange Pork Roast Recipe

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 YIELD:8 servings


  • 1 pork shoulder roast (3 to 4 pounds), trimmed
  • 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


  • 1. Sprinkle roast with salt and pepper; place in a 5-qt. slow cooker. Combine 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. Remove meat to a serving platter; cover and keep warm. Skim and discard fat from cooking liquid; pour into a saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; boil and stir for 2 minutes. Serve with roast. Yield: 8 servings.

Nutritional Facts

6 ounce-weight: 256 calories, 11g fat (4g saturated fat), 70mg cholesterol, 207mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 21g protein.

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