Pretty Pig: Orange Dijon Pork Roast

Never try to teach a pig to sing; it wastes your time and it annoys the pig.

Robert Heinlein

Pork paired with wild rice

This is an exceedingly simple holiday roast, perfect for the person who would rather spend the holiday hanging with family and friends than slaving over the stove.  It's so easy in fact, that I only bothered to take photos of the final product.  The rest was just kind of boring.

What you need:

• Pork Roast, mine was 2.5 lb 
• ~1/2 bottle orange juice
• ~1/2 bottle Dijon mustard
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tbsp cumin
• 2 tbsp paprika

Grab your roast and toss it in a freezer bag.  Throw in enough orange juice to cover the bottom quarter of the roast, and then add in about a quarter of the bottle of mustard.  Add in the thyme, rosemary, 1 tbsp cumin, and 1 tbsp paprika, close the bag, making sure to get the air out, and rub everything into the roast to get it good and coated.  Refrigerate.  Our roast marinated for about 3 days, and we just made sure to flip it once a day.  On Christmas morning, we tossed it in the crock pot with the marinade, added in more orange juice to cover about half the roast, add another 1/4 bottle of mustard, 1 tbsp cumin, and 1 tbsp paprika.  Set the slow cooker to low and cook for about 8 hours, flipping the roast occasionally.  When it's cooked to falling apart delicious, serve!