2 pound boneless pork shoulder roast (trim fat)
1/2 cup raisins
1/2 cup chicken broth
1/2 cup orange juice, divided
1 tsp. dried orange peel
2 tbsp. cornstarch
Mix together raisins, broth, orange peel and 1/4 cup orange juice. Pour over pork roast that has already been placed in the crockpot. Cover and cook on low for 7-9 hours. When ready to serve, put the roast on a platter and cover with foil to keep warm. Pour remaining juices in crockpot into a saucepan. Mix together remaining 1/4 cup orange juice and cornstarch, stir into juices in saucepan, heat until bubbly and thickened – pour over pork roast that has been sliced – and serve. Serves 4-6.
SIDE DISH SUGGESTIONS: Serve with hot, buttered noodles and steamed asparagus spears that have been seasoned with 1 tbsp. of white vinegar, 1 tbsp. of lemon juice and a dash of Tabasco sauce.
LEFTOVER TIP: Remove raisins and shred leftover roast pork. For leftovers stir shredded pork in taco seasoning mix and one cup of water (or use package instructions) and serve on fajitas or tacos with all of your favorite toppings.