Orange Olive Pork
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds boneless pork shoulder roast
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1 medium green bell pepper, cut into 1-inch chunks
- 1 cup green onions, chopped
- 1 cup California Black Ripe Olives, wedged
- 1 1/2 cups brown stock
- 1/2 cup orange juice
- 2 tablespoons honey
- 1 teaspoon coriander
- 1/4 teaspoon Cayenne pepper
Directions
- Heat oil in a large Dutch oven or high-sided sauté pan.
- Season pork with salt and pepper and place in pan.
- Brown on all sides for 2-4 minutes, then stir in carrots, green peppers, green onions and California Ripe Olives. Pour in brown stock, orange juice and honey.
- Season with coriander and cayenne and bring to a boil. Turn heat down to a simmer, cover and cook for 2 hours until tender.
- Remove from heat and transfer pork to a clean cutting board.
- Carve across the grain into 1/2-inch thick slices top with sauce just before serving.
*Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.