Mahogany Glazed Pork

It took me a while to figure this recipe out, but finally, it hit me. It's the flavor profile of orange beef, but with tender braised pork shoulder instead of often-tough fried round steak. Now that I know what it is, I'm sure I'll be returning to the recipe. The orange flavor fades as a leftover; I don't think adding marmalade to the original would work well but a little hit while reheating might be nice.

The snap peas and red peppers are a nice nod to the Chinese restaurants of my youth, but broccoli would go well too.

If you want it "glazed", you'll probably have to flip the meat midway through cooking. Like many crock pot recipes, it's clear which side was in the liquid and which was above.