2 1/2- to 3-pound pork shoulder roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium orange
1 bag (16 ounces) baby-cut carrots
1/2 cup dried apricots or orange-flavored dried plums
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon honey
Chopped fresh parsley, if desired


Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.