Crockpot Orange Pork Roast

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.

**By Abby Harris** Will need to format for freezer cooking