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Spiced Orange Pork Roast

Delicious pork roast recipe with a citrus twist - made stress-free for dinner in a slow cooker.

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( 3 Ratings)

3 Ratings

5 Stars 67%

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1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 0 min
Servings 8

Ingredients

2: 1/2- to 3-pound pork shoulder roast

1/2: teaspoon salt

1/4: teaspoon pepper

1: medium orange

1: bag (16 ounces) baby-cut carrots

1/2: cup dried apricots or orange-flavored dried plums

1/2: cup chicken broth

1/2: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

2: tablespoons cornstarch

1: tablespoon water

1: tablespoon honey

: Chopped fresh parsley, if desired

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Directions

1 Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
2 Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
3 Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
4 Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

To get the most juice from an orange, roll it around on a countertop a few times while applying gentle pressure before squeezing it.

Use an additional orange, cut into thin slices, as a garnish. Place the pork roast on a platter. Slit orange slices from the center through the outer rind, then twist and stand the orange twists all around the roast.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 325
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% ),
Cholesterol: 90mg; 90%;
Sodium: 290mg; 290%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 3g 3% ),
Protein: 31g; 31%

% Daily Value*:

Iron: 10%;

Exchanges:

1 Fruit;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/7/2011 10:13:58 AM REPORT ABUSE eli2183 said:

Rating:

The pork roast was falling apart at the end of this and the sauce/glaze was the perfect addition. I didnt use apricots, but otherwise followed the recipe. My boyfriend thought the sauce was a little on the bland side but I thought it was pretty perfect, you could taste the hint of nutmeg, cinnamon and orange- I prefer a mild orange flavor.

This reply was: Helpful Inspiring

Posted 2/13/2011 12:57:26 AM REPORT ABUSE mbosley said:

Rating:

Amazing!! SOOO very tender. I threw all the ingredients into the crock pot (minus the apricots) before work, 8 1/2 hours later I came home to a lovely aromatic house and fork-tender spiced orange pork! Will definitely make this again and again!

This reply was: Helpful Inspiring