1 - 1-½poundlean pork shoulder roast, trimmed of fat
1teaspoonolive oil
1orange
3tablespoonsall-purpose flour
½cuplow sodium chicken broth
¼cupred wine or unsweetened grape juice
¾cuppitted dried plums, halved
½3-inch cinnamon stick
Instructions
Ideal Slow Cooker Size: 4- to 5-Quart.
Mix brown sugar, oregano, salt and pepper in a cup. Rub pork all over with oil then with the brown sugar mixture. Transfer the pork to the slow cooker.
Meanwhile, with a swivel blade vegetable peeler, cut 2 3-inch strips of peel from the orange. Squeeze juice from the orange.
Put flour in a medium bowl. Gradually whisk in the broth, orange juice and wine until smooth.
Pour the broth mixture over the pork. Stir in prunes, orange peel and cinnamon stick.
Cover and cook until the pork is fork tender, 6 to 8 hours on LOW, turning the pork and basting it with sauce halfway through cooking time if you can.
Transfer the pork to a cutting board and let stand 5 minutes. Cut pork into 12 slices and serve with the sauce.
Recipe Notes
I used pork shoulder with very good results. If you prefer a leaner cut of pork, feel free to make the substitution, but it may require less time to cook.Serving size: 2 slices pork (about 3-4 ounces) + 5 tablespoons sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)6*PointsPlus (Old plan)