Cup of Yum
1. Prick roast all over with the tip of a knife. Place in a large bowl. Rub with butter or olive oil.
2. In a small bowl, combine brown sugar, salt, cloves, nutmeg, and grill mate packet. Pour spice mixture over roast and, using your hands, rub it in very well on all sides.
3. Slice the orange and the onion into 1/4-inch slices.

MAKE IT NOW

1. Place onion slices on the bottom of 5 QT. slow cooker. Set Pork Roast on top of onion slices. Lay Orange slices over the top of roast. Cook on LOW 3-4 hours/HIGH 6-7 hours.

MAKE IT A FREEZER MEAL

1. Place uncooked, punctured, and oil and herb rubbed roast in a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible. Label and freeze. In 1 Qt. freezer bag, place the sliced onion and orange, remove as much air as possible, label, and freeze next to pork roast.

THAW AND COOK

1. Place the gallon freezer bag in the refrigerator for 24 to 48 hours to thaw. Place frozen onion slices on the bottom of 5 QT. slow cooker. Set Pork Roast on top of onion slices. Lay frozen orange slices over the top of roast. Cook on low setting for 8 to 10 hours, on high setting for 3-4 hours, or until internal temperature reads 145°F (63°C) for medium, or to desired doneness. Remove from slow cooker, cover with foil and let rest for 15 minutes. Slice roast across the grain. Pour juices from slow cooker over the top.