Crock Pot Orange Herbed Pork Roast
Transform your dinner routine with this flavor-packed Crock Pot Orange Herbed Pork Roast! Featuring a tender, slow-cooked pork shoulder infused with the vibrant sweetness of fresh oranges, the earthy aroma of rosemary, and savory garlic undertones, this recipe is a true crowd-pleaser. A quick sear locks in flavor before the roast simmers for hours in a honey-orange juice glaze, creating a luscious, herbaceous sauce perfect for drizzling. With minimal prep and the ease of a crock pot, this dish is ideal for busy weeknights or elegant entertaining. Serve it sliced with the velvety citrus gravy and a side of roasted vegetables for a wholesome, comforting meal. Keywords: crock pot pork roast, orange herbed pork roast, slow-cooked pork, easy dinner recipes, citrus pork roast, comfort food.
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Recipe Information
Ingredients
- 3 lbs pork shoulder roast
- 2 oranges
- 2 sprigs fresh rosemary
- 4 garlic cloves
- 1 medium onion
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 cup chicken broth
- 2 tbsp honey
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Pat the pork shoulder roast dry with paper towels and season it with salt, black pepper, and dried thyme on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
Peel and slice one onion into thick rings. Place the onion slices at the bottom of the crock pot to create a bed for the pork roast.
Peel and smash the garlic cloves. Add them to the crock pot along with the fresh rosemary sprigs.
Slice one orange into thin rounds and place half of the slices in the crock pot with the garlic and rosemary.
In a small bowl, juice the remaining orange. Combine the orange juice with chicken broth and honey, stirring until well mixed.
Place the seared pork roast on top of the onion bed in the crock pot. Pour the orange juice mixture over the top of the pork roast. Lay the remaining orange slices on top of the roast.
Cover the crock pot with the lid and cook on LOW for 8 hours, or until the pork is fork-tender.
Once the pork is cooked, carefully remove it from the crock pot and place it on a serving plate. Cover loosely with aluminum foil to keep warm.
Strain the cooking liquid from the crock pot into a small saucepan, discarding any solids. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering cooking liquid and continue to cook for 2-3 minutes, or until the sauce thickens.
Serve the pork roast sliced with the orange-herb sauce drizzled on top, and garnish with additional fresh rosemary if desired.
Nutrition Facts
Calories |
4060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 65.8 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
