Orange Pork Roast

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/4 cup honey
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 1/4 cup cold water

1. Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender.
2. Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

pork shoulder butt roast, salt, pepper, orange juice concentrate, honey, ground cloves, ground nutmeg, allpurpose, cold water

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