Orange Olive Pork


  • 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


  1. Heat oil in a large Dutch oven or high-sided sauté pan.
  2. Season pork with salt and pepper and place in pan.
  3. 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.
  4. Season with coriander and cayenne and bring to a boil. Turn heat down to a simmer, cover and cook for 2 hours until tender.
  5. Remove from heat and transfer pork to a clean cutting board.
  6. 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.

Nutritional Analysis Per Serving:

Calories 587, Fat 27, Cholesterol 190mg, Sodium 565mg, Carbohydrate 26g, Protein 59g, Calories from fat 42%.