|Nutritional Guidelines (per serving)|
|Servings: 1 Roast (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Frozen orange juice concentrate is the secret ingredient to provide sweetness and lots of flavor in this easy four-ingredient crockpot recipe for orange roast pork. It doesn't take many ingredients to produce a satisfying dish in the slow cooker.
Orange and pork are natural partners. The sweetness and tart flavor of the orange is the perfect complement to tender and mild pork. If you like spicy foods, you could add some minced garlic to this recipe, or add some chopped or minced jalapeño peppers. Or think about adding some sliced carrots, green beans, or baby carrots to the slow cooker to make this recipe a one-dish meal.
A pork shoulder roast is sometimes called Boston Butt. The cut is well-marbled and it becomes very tender when cooked in a moist heat environment such as a crockpot. This cut is often used for pulled or shredded pork, but it will slice nicely when cooked this way.
The gravy in this recipe is unusual since it has a sweet and tart flavor. It's delicious served over hot cooked brown rice, couscous, or pasta. Pair this recipe with a green salad tossed with sliced mushrooms and bell peppers, some steamed green beans or asparagus, and some dinner rolls or cornbread. For dessert, some brownies would be delicious.
- 1 (3-1/2 pound) pork shoulder roast
- 1 onion (chopped)
- 1 (6-ounce) can of frozen orange juice concentrate
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
Trim the pork roast of any visible fat because it will make the finished dish greasy.
Spray a 3-4 quart slow cooker with nonstick cooking spray.
Place onions in bottom of prepared crockpot.
Sprinkle a bit of salt and pepper over roast and place in crockpot on top of onions.
In a small bowl, mix together thawed orange juice concentrate, brown sugar, 1 teaspoon salt, and pepper, and pour over roast.
Cover crockpot and cook on low for 8 to 9 hours or until the pork is tender and temperature as tested with a food thermometer registers at least 155 F.
Remove the roast and onions from crockpot using a spatula and a slotted spoon, cover, and set in the low oven (200 F) to keep warm.
Skim the fat from the juices in the crockpot using a spoon. Then pour the juices into a large heavy pan.
Blend flour and cold water in small bowl and add to juices in pan.
Bring this mixture to a boil and cook, stirring frequently with wire whisk, until thickened. Serve the gravy with roast and onions.