Orange Stewed Pork with Okra

• 1 large navel orange
• 1 tbsp. all-purpose flour
• 1 tbsp. paprika
• 1 tbsp. ground cumin
• 1/2 tsp. ground cinnamon
• Kosher salt and pepper
• 1 can diced tomatoes
• 4 clove garlic
• 2 lb. boneless pork shoulder
• 8 oz. frozen cut okra
• Polenta

1. Zest the orange into a 5- to 6-quart slow cooker.
2. Squeeze the juice of the orange into the slow cooker (you should have about 3/4 cup).
3. Whisk in the flour, paprika, cumin, cinnamon, and 1/2 teaspoon each salt and pepper.
4. Add the tomatoes (and their juices), garlic, and pork and toss to combine.
5. Cook, covered, until the pork is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
6. Gently fold the okra into the stew, cover, and cook for 6 minutes.
7. Serve with polenta, if desired.

orange, allpurpose flour, paprika, ground cumin, ground cinnamon, kosher salt, tomatoes, clove garlic, pork shoulder, okra, polenta

Taken from www.delish.com/recipefinder/orange-stewed-pork-okra-recipe-wdy0513 (may not work)