Orange Herbed Pork Roast For The Crock Pot Recipes

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until evenly browned on both sides. Transfer meat to Slow Cooker sprayed with cooking spray.
• Mix cranberry sauce, dressing and soy sauce until blended; pour over meat. Cover with lid.
• Cook on LOW 4 to 5 hours. Remove meat from Slow Cooker, reserving liquid in Slow Cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in Slow Cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

Steps:

• Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
• Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
• Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

Steps:

• Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

Steps:

• Trim fat from roast. In small bowl, combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire roast. In large skillet, brown roast on all sides in hot oil. Drain.
• Transfer meat to slow cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours.
• Transfer roast to serving platter, keep warm. For sauce, pour juices into glass measuring cup, skim fat. Add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat.
• Enjoy!

Steps:

• Combine all ingredients and rub over entire roast.
• Place roast in a shallow roasting pan and place in a preheated 500° oven.
• Immediately reduce heat to 350° and bake uncovered until meat thermometer reaches 160°.
• Remove to a warm serving platter, cover with foil and let rest for 15 minutes before slicing.
• Make gravy from pan drippings.

Steps:

• Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
• In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
• Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
• Transfer meat to the crockery cooker; add onions.
• In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Transfer roast to a serving platter; keep warm.
• For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
• In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.