Pork Roast With Twist Of Orange

• 4 bacon strips, diced
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1 large onion, thinly sliced
• 1-1/2 teaspoons minced garlic
• 1 jalapeno pepper, seeded and finely chopped
• 4-1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup chicken broth, divided
• 2/3 cup orange juice
• 1/4 cup all-purpose flour
• Hot mashed potatoes, optional

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides.
2. Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast.
3. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
4. Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
5. Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.

bacon, pork shoulder butt roast, onion, garlic, pepper, chili powder, salt, pepper, chicken broth, orange juice, allpurpose, potatoes

Taken from www.tasteofhome.com/recipes/pork-roast-with-twist-of-orange/ (may not work)