Ingredients
4 bacon strips, diced1 boneless pork shoulder butt roast (3 to 4 pounds)1 large onion, thinly sliced1-1/2 teaspoons minced garlic1 jalapeno pepper, seeded and finely chopped4-1/2 teaspoons chili powder1 teaspoon salt1 teaspoon pepper1 cup chicken broth, divided2/3 cup orange juice1/4 cup all-purpose flourHot mashed potatoes, optional
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides.
Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast.
Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.
