Orange Herbed Pork Roast for the Crock Pot
Infuse your kitchen with the irresistible aroma of citrus and herbs with this Orange Herbed Pork Roast for the Crock Pot. This tender, slow-cooked pork shoulder is marinated in a flavorful blend of fresh orange juice, orange zest, rosemary, thyme, and garlic, creating a perfect balance of zesty brightness and savory depth. Searing the roast before placing it in the crock pot enhances its rich flavor, while a bed of carrots and onions adds natural sweetness to the dish. As it gently simmers in a luscious mix of honey and low-sodium chicken broth, the pork becomes melt-in-your-mouth tender, making it perfect for slicing or shredding. Serve this comforting yet elegant dish with mashed potatoes, rice, or a crisp side salad for a wholesome meal that’s sure to impress.
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 1 cup orange juice
- 1 tablespoon orange zest
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 2 tablespoons honey
- 1 medium onion, sliced
- 3 carrots, chopped
Instructions
In a small bowl, stir together the orange juice, orange zest, garlic, rosemary, thyme, paprika, salt, black pepper, olive oil, and honey until well combined.
Pat the pork shoulder roast dry with paper towels and rub the herb and orange mixture all over the roast, ensuring it is evenly coated.
In a large skillet over medium-high heat, sear the pork roast on all sides until it is browned. This step locks in flavor, but it is optional if you are short on time.
Place the sliced onion and chopped carrots at the bottom of the crock pot to act as a base for the roast.
Transfer the seared (or raw) pork roast on top of the vegetables in the crock pot.
Pour the chicken broth around the edges of the pork roast, being careful not to wash off the seasoning on the meat.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours or high for 4-5 hours, depending on your time constraints. The pork should be tender and easily shred with a fork when done.
Once cooked, remove the pork roast from the crock pot and let it rest for 10 minutes before slicing or shredding.
Serve the pork roast with the cooked vegetables and some of the juices from the crock pot drizzled over the top. Pair with mashed potatoes, rice, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 961 mg | 20% | |
*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.
