What’s Cooking – Orange Juice March 6, 2013Posted by Pam in KC in Uncategorized.
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.