1 3 1/2 pound pork shoulder roast
1 onion, chopped
salt and pepper to taste
6 ounce can frozen orange juice concentrate, thawed
1/4 cup brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons flour
2 tablespoons cold water
Trim roast of visible fat. Place onions in bottom of crockpot. Sprinkle salt and pepper over roast and place in crockpot on top of onions. In small bowl, mix together thawed orange juice concentrate, brown sugar and nutmeg and pour over roast. Cover crockpot and cook on high for 3 hours, then reduce heat to low and cook for another 3 hours. Remove roast and onions from crockpot, cover and set in low oven to keep warm. Skim fat from juices in crockpot. Then pour into large heavy pan. Blend flour and cold water in small bowl and add to juices in pan. Bring to a boil and cook, stirring frequently with wire whisk, until thickened. Serve gravy with roast and onions.
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