SLOW-COOKED CELERIAC WITH PORK & ORANGE
A big-flavoured, slow-cook dish where the meat just falls apart. Cooks in a single pot
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 120C/conventional 140C/gas 1. Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. Heat a large, lidded, flameproof casserole dish on the hob until it's very hot. Add 2 tbsp of the olive oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, then leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more.
- Stir the pork and any juices into the vegetables, then pour in the wine, stock, orange juice and soy sauce. Throw in the rosemary and orange zest, season with salt and pepper, give it a stir, then bring everything to the boil.
- Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Cook until the pork is very tender and the leeks fall apart when prodded with a spoon. (It can now be left to cool and then frozen for up to 1 month.) Leave to stand for at least 10 minutes, then spoon into bowls. Serve with crusty bread to soak up all those juices.
Nutrition Facts : Calories 306 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER PULLED PORK WITH ORANGE JUICE
'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.
Provided by Goblinmama
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
- Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
- Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
- Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 4 g, Cholesterol 111.8 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 9.8 g, Sodium 110.9 mg, Sugar 2.1 g
SLOW COOKER CITRUS PORK ROAST
A delicious hint of orange in the gravy served over thick slices of pork roast makes them stand out from the crowd. Garlic, thyme and ginger further season this easy entree from Tamara Logan, Oak Ridge, Tennessee
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil., Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange zest; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , In a small saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 402mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
ORANGE PORK ROAST
Overccoking can cause pork roasts to be dry and tough. But this recipe's succulent orange sauce guarantees that the meat turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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. , 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.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 207mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 21g protein.
SLOW COOKED ORANGE PORK ROAST
Make and share this Slow Cooked Orange Pork Roast recipe from Food.com.
Provided by Cook4_6
Time 8h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place the onions in the bottom of a 5-quart slow cooker.
- Place the pork shoulder, fat and skin side up. in the slow cooker.
- In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
- Pour mixture over the pork.
- Cover and cook on low for 8 hours.
- Remove shoulder to a serving platter and let rest for 5 minutes.
- Break up some of the meat with a fork and arrange on platter.
- Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
- Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
- To make the Cabbage Slaw: combine shredded cabbage and grated carrots in a large bowl.
- Add vinegar, salt, and pepper and toss to combine.
- Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours.
- Use as topping for pulled pork tacos.
Nutrition Facts : Calories 1382.5, Fat 86.5, SaturatedFat 29.5, Cholesterol 322.1, Sodium 1633.5, Carbohydrate 62.4, Fiber 4.8, Sugar 25.3, Protein 85
SLOW-COOKER SPICED ORANGE PORK ROAST
Delicious pork roast recipe with a citrus twist - made stress-free for dinner in a slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
- Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
- Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
- Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.
Nutrition Facts : Calories 325, Carbohydrate 15 g, Cholesterol 90 mg, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg
SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE
THIS SLOW COOKER ORANGE GLAZED PORK TENDERLOIN ONLY TAKES A FEW MINUTES TO MAKE BUT TASTES LIKE YOU SPENT ALL DAY IN THE KITCHEN!
Provided by Elyse Ellis
Categories Main Course
Time 6h10m
Number Of Ingredients 11
Steps:
- SPRAY SLOW COOKER WITH NONSTICK COOKING SPRAY.
- IN A SMALL BOWL, MIX TOGETHER SALT, MINCED GARLIC, THYME, GINGER AND PEPPER. RUB SPICE MIXTURE ON THE OUTSIDE OF THE PORK TENDERLOIN AND PLACE IN SLOW COOKER.
- IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE BROWN SUGAR, CORNSTARCH, ORANGE JUICE, WATER AND DIJON MUSTARD. COOK FOR A FEW MINUTE UNTIL GLAZE STARTS TO THICKEN.
- POUR GLAZE OVER PORK TENDERLOIN, COVER SLOW COOKER AND COOK ON LOW FOR 6 HOURS, OR UNTIL TENDER AND COOKED THROUGH.
Nutrition Facts : Calories 244 kcal, Carbohydrate 15 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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