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What’s Cooking – Orange Juice March 6, 2013

Posted by Pam in KC in Uncategorized.
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Shoot.  I forgot to take a picture of the roast after I pulled it from the crock pot.

  • 4 – 5 lb Boston Butt pork shoulder roast
  • 3 oz soy sauce
  • 2  tablespoons crushed rosemary
  • 1 tablespoon garlic powder
  • 6 oz frozen orange juice concentrate, thawed
  • salt & pepper to taste
  • 1 orange

In a small bowl mix soy sauce, rosemary, garlic powder and orange juice concentrate. Set aside.  Salt and pepper all sides of roast.  Place roast into a crock pot (I lined mine with a bag for easier cleanup).  Pour liquid mixture over roast.  Cut orange in half and squeeze juice over roast.  Toss orange halves into crock pot.  Cover and cook on low for 6 – 8 hours.

The verdict?  The meat was super tender and moist.  But there was no orange flavor to it. Occasionally we would get a taste of something — I’m guessing the soy sauce.    I did attempt to thicken the pan drippings into a gravy — it wasn’t very thick but that’s where the orange flavor was.

Will I do this again?  Perhaps.

See what others did with their orange juice by following the links over at Patchwork Times. I’m off to think about Honey.

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Comments

1. Julianne - March 6, 2013

Sounds good..I am always looking for a good crock pot dinner..

2. Mary C in WA - March 7, 2013

I saw Judy’s recipe for Carnitas, but didn’t make it. This one looks similar. I just cook my pork with an onion and some S & P then added some KC BBQ sauce. My visit to the real KC BBQ place got me hooked.


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