Pork Roast with Twist of Orange |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
4 bacon strips, diced |
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1 large onion, thinly sliced |
1-1/2 teaspoons minced garlic |
1 jalapeno pepper, seeded and finely chopped |
4-1/2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon pepper |
1 cup chicken broth, divided |
2/3 cup orange juice |
1/4 cup king arthur unbleached all-purpose flour |
hot mashed potatoes, optional |
Directions:
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.
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.
3. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
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.
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. Yield: 8 servings.
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