Post by chief_cook2 on Nov 2, 2002 14:24:53 GMT -6
2 pound boneless pork shoulder roast (trim fat)
1 cup raisins
1/2 cup chicken broth
1/2 cup orange juice
1 tsp. dried orange peel
2 tbsp. cornstarch
Mix together raisins, broth, orange peel and 1/4 cup orange juice. Pour
over pork roast that has already been placed in the crockpot. Cover and
cook on low for 7-9 hours.
When ready to serve, put the roast on a platter and cover with foil to
keep warm. Pour remaining juices in crockpot into a saucepan. Mix
together remaining 1/4 cup orange juice and cornstarch, stir into juices
in saucepan, heat until bubbly and thickened - pour over pork roast that
has been sliced - and serve.