Pork Roast with Twist of Orange
TOTAL TIME: Prep: 25 min. Cook: 4-1/2 hours
YIELD: 8 servings.
The citrus flavor sets this dish apart. It's my family's favorite! With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes. —Janie Canals, West Jordan, Utah
Ingredients
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4 bacon strips, diced
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 large onion, thinly sliced
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1-1/2 teaspoons minced garlic
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1 jalapeno pepper, seeded and finely chopped
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4-1/2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon pepper
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1 cup chicken broth, divided
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2/3 cup orange juice
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1/4 cup all-purpose flour
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Hot mashed potatoes, optional
Directions
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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.
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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.
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3.
Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
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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.
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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.
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