PORK ROAST W/RAISINS

2 pound boneless pork shoulder roast (trim fat)
1 cup raisins
1/2 cup chicken broth
1/2 cup orange juice
1 tsp. dried orange peel
2 tbsp. cornstarch

Mix together raisins, broth, orange peel and 1/4 cup orange juice. Pour over pork roast that has already been placed in the crockpot. Cover and cook on low for 7-9 hours. When ready to serve, put the roast on a platter and cover with foil to keep warm. Pour remaining juices in crockpot into a saucepan. Mix together remaining 1/4 cup orange juice and cornstarch, stir into juices in saucepan, heat until bubbly and thickened – pour over pork roast that has been sliced – and serve.

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