ORANGE OLIVE PORK

1 tbsp. olive oil
2 1/2 lb. 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 chopped green onions (1/2-inch)
1 cup California ripe olives, wedged
1 1/2 cups brown stock
1/2 cup orange juice
2 tbsp. honey
1 tsp. coriander
1/4 tsp. cayenne pepper

Heat oil in a large Dutch oven or high-sided saute pan. Season pork with salt and pepper and place in pan. Brown on all sides for 2-4 minutes.

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.

*SLOW COOKER 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.

Servings: 4
Source: California Olive Industry