Pork Roast with Twist of Orange
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. —Janie Canals, West Jordan, Utah
Can you freeze Pork Roast with Twist of Orange?
Remove pork, vegetables and juices from slow cooker; cool slightly. Slice pork; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with vegetable broth if necessary.
Peppers (Hot)
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 all-purpose flour
- Hot mashed potatoes, optional
Directions
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1In 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.
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2Transfer 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.
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3Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
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4Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
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5Combine 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.
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