 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
|
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. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
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 king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the 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 or until meat is tender.
2. Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
|
|