Orange Pork Roast - CP
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
Place roast in crockpot; sprinkle with salt and pepper. Combine 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 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 gravy with the
pork roast. Good with rice