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1 (3 ½ lb) pork shoulder roast
1 onion, chopped
6 oz. can frozen orange juice concentrate
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
2 tablespoons cold water
Trim roast of visible fat. Place onions in bottom of 3-4 quart crock pot. Sprinkle salt and pepper over roast and place in crock pot on top of onions. In a small bowl, mix together thawed orange juice concentrate, brown sugar, salt, and pepper. Pour over roast. Cook on low for 6-8 hours until roast is tender
1 onion, chopped
6 oz. can frozen orange juice concentrate
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
2 tablespoons cold water
Trim roast of visible fat. Place onions in bottom of 3-4 quart crock pot. Sprinkle salt and pepper over roast and place in crock pot on top of onions. In a small bowl, mix together thawed orange juice concentrate, brown sugar, salt, and pepper. Pour over roast. Cook on low for 6-8 hours until roast is tender
