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Monday, December 15, 2008

Orange Roast Pork

Our grocery store always has a periodic sale on meat - buy 5 for $19.95 and get a 6th package free with your advantage card. I usually only buy meat during this sale and try to extend it until the next meat sale! I've gotten pretty good at this by cutting down on meat in some of our dishes or only using part of the package and freezing the rest. Chicken is the only thing I buy whenever there is a good deal on a bag of it since we go through more of it. I bought a pork shoulder roast at the last meat sale and wanted to do something with it in the crock pot when I found this recipe. The verdict - I will definitely make this again! The gravy was so good, especially if you like citrus flavors.

Orange Roast Pork

Ugh, sorry about the blurriness!

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

Trim roast of visible fat. Place onions in bottom of 3-4 quart crockpot. Sprinkle salt and pepper over roast and place in crockpot 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 crockpot and cook on high for 3 hours, then reduce heat to low and cook for another 3 hours.

Remove roast and onions from crockpot, cover, and set in low oven to keep warm. Skim fat from juices in crockpot. 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.

*I served this with some mashed potatoes!Pin It

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