What’s Cooking – Orange Juice

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.