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Crock Pot Orange Roast Pork

Posted by on Oct. 29, 2009 at 10:55 AM
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Crock Pot Orange Roast Pork

1 (3-1/2 lb.) pork shoulder roast, trimmed
1 onion, chopped
1 can (6 oz.) frozen orange juice concentrate, thawed
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. ground black pepper
2 TB flour
2 TB cold water

Trim roast of visible fat.

Place onions in bottom of 3 to 4 quart crock pot.

Sprinkle salt and pepper over roast and place in crock pot on top of onions.

In small bowl, mix together thawed orange juice concentrate and brown
sugar, and salt and pepper, and pour over roast.

Cover crock pot and cook on HIGH heat setting for 3 hours, then
reduce heat to LOW heat setting and cook for another 3 hours.

Remove roast and onions from crock pot, cover, and set in low oven to
keep warm.

Skim fat from juices in crock pot. 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.


 


 


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by on Oct. 29, 2009 at 10:55 AM
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