Rum and Orange Infused Pork

Rum and Orange Infused Pork


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This easy crockpot recipe soaks pork in rum and orange marmalade which then thickens to a sauce served with the meat along with orange slices. It’s the perfect citrus summer meal!

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Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

10 servings


  • 1.8 kg pork shoulder picnic roast
  • 1 sliced onion
  • ½ cup orange marmalade
  • ½ cup dark rum
  • ½ cup water
  • 2 tablespoons packed brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon salt and pepper
  • 1 orange

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Mix the sugar, cinnamon, and salt and pepper. Rub these spices all over the pork and place the meat in the crock pot with the sliced onion. In a small bowl, whisk together the rum, water, and marmalade. Pour the mixture over the pork. Cover the slow cooker and cook for 8 hours. Transfer the meat to a cutting board and slice the pork after it cools for 5 minutes. Strain the fat from the cooking liquid and strain the liquid. Return the liquid to the crockpot. Whisk the cornstarch with about 2 tablespoons water and whisk this into the slow cooker. Cook on high for 10 minutes. Serve the sauce with the pork and orange slices.

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