Slow-Cooker Spiced Orange Pork Roast

Ingredients

• 2.5 pound boston butt pork shoulder 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 1 medium cranberry-orange relish 
• 16 ounces baby carrots 
• 0.5 cup apricot dried orange-flavored
• 0.5 cup chicken broth 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 2 tablespoons cornstarch 
• 1 tablespoon water 
• 1 tablespoon honey 
• 1 serving parsley fresh chopped

Equipment

• frying pan
• sauce pan
• slow cooker

Directions

1. 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.
2. Place pork in 3 1/2- to 4-quart slow cooker.
3. Place carrots and apricots on pork.
4. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
5. Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
6. 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.
7. 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.
8. Serve pork with carrots, apricots and sauce.
9. Sprinkle with parsley.