Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Orange Roast Pork




Source of Recipe


TNT Recipeletter


List of Ingredients




1 3-1/2 lb. pork shoulder roast
1 onion, chopped
salt and pepper to taste
6-oz. can frozen orange juice concentrate, thawed
1/4 cup brown sugar
1/8 tsp. ground nutmeg
2 Tbsp. flour
2 Tbsp. cold water


Recipe



Trim roast of visible fat. Place onions in bottom of 3-4 quart
crockpot.
Sprinkle salt and pepper over roast and place in crockpot on top of
onions. In small bowl, mix together thawed orange juice concentrate,
brown sugar, and nutmeg and pour over roast. Cover crockpot and cook
on
high for 3 hours, then reduce heat to low and cook for another 3
hours.
Remove roast and onions from crockpot, cover, and set in low oven to
keep warm. Skim fat from juices in crockpot. Then pour into large
heavy
pan. Blend flour and cold water in small bowl and add to juices in
pan.
Bring to a boil and cook, stirring frequently with wire whisk, until
thickened. Serve gravy with roast and onions.