Cook Time: 9 hours
Ingredients:
- 1 pork shoulder roast, 3 to 4 lbs, trimmed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can frozen orange juice concentrate, thawed (6 oz)
- 1/4 cup brown sugar
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3 tablespoons flour mixed with 3 tablespoons cold water
Preparation:
Place pork shoulder roast in slow cooker; sprinkle with salt and pepper. In a bowl, combine orange juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 8 hours. Before serving, skim fat from juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve thickened juices with the pork roast. Serve this with rice and a salad for a full meal.Serves 6 to 8.
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