I cook a lot of pork roast, which tends to happen when you raise hogs.
This recipe has become one of my favorite ways to cook pork roast. It is moist, tender, and full of flavor.
This recipe for pork roast uses the crock pot, which I love this because the crockpot does all the work for you. You can start it in the morning and have dinner waiting for you at 6:00.
This roast was inspired by a recipe of Emerils that I saw. I say inspired, because as usual I did change the recipe quite a bit.
The main difference between my version and Emeril’s is that Emeril cooked his roast in the oven and I chose to use the crockpot. I also increased the orange juice and left out the cilantro. Cilantro would be great in this, I just did not have any on hand, so I left it out.
This pork is so moist from cooking in the crockpot all day and the orange juice gives it a very nice citrus flavor that we really enjoy.
I like to serve this with potatoes and vegetables, but you could easily serve this with rice or even as a sandwich filling.
- 2 tablespoons oil
- 3 lb pork roast
- 1 ½ teaspoons cumin
- salt and pepper
- ¾ cup orange juice
- ¼ cup white wine vinegar
- 2 tablespoons orange marmelade
- Rub cumin, salt, and pepper all over roast.
- Heat oil in a skillet and brown roast on all sides.
- Place browned roast in a crockpot.
- In a small bowl combine orange juice, vinegar, and marmalade. Pour over pork roast.
- Cook on low for 6-8 hours or until done.
Amount Per Serving: Calories: 439Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 122mgSodium: 124mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 32g
Nutritional values are approximate and aren't always accurate.