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Ingredientes
- 1 x pork shoulder roast - (3 to 4 lbs) trimmed
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 can frzn orange juice concentrate - (6 ounce) thawed
- 1/4 c. brown sugar
- 1/8 tsp grnd nutmeg
- 1/8 tsp grnd allspice
- 3 Tbsp. flour mixed with
- 3 Tbsp. cool water
Direcciones
- 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 hrs.
- Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mix. Bring to a boil, stirring, and continue cooking till thickened.
- Serve gravy with the pork roast. Good with rice.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 256mg | 7% |
| Total Carbs 25.57g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.18g | 15% |
| Protein 1.27g | 2% |
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