Alright, Sierracook, here you are! It's found in "The 150 Best Slowcooker Recipes" by Judith Finlayson
Pork Roast w/Chili-Orange Sauce
4 slices bacon, finely chopped
1 boneless pork shoulder butt roast, trimmed of excess fat, about 3 lbs
2 large onions thinly sliced
3 cloves garlic, minced
2 jalapeno peppers, finely chopped
1 1/2 T chili powder
1 t salt
1 t cracked black peppercorns
1/4 c all purpose flour
1 T orange zest
1 1/2 c orange juice
2 bananas thinly sliced
1. In a skillet, over medium high heat, cook bacon until crisp. Remove w/ a slotted spoon to paper towel and drain thoroughly.
2. In same pan, brown roast on all sides. Transfer to slow cooker stoneware.
3. Remove all but 1 T fat from pan. Reduce heat to medium. Add onions and cook, stirring until softened. Add garlic, jalapeno, chili powder, salt and pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring for 1 minute. Add orange zest, juice and bananas and cook. Stir to scrape up any brown bits and mashing bananas into sauce. Stir in bacon pieces.
4. Pour over pork and cook on low for 8-10 hours or on high for 4-5 hours, until meat is very tender.
I have made this once before, and to tell the truth, was a little scared of that much jalapeno and chili powder. So I cut back to 1 jalapeno and a mere 2 t of chili powder! I know, I am a chicken, but it was so yummy and my kids even loved it! So I cooked it the exact same. If you try it full blown, then let me know how hot it is! Maybe I'll be more daring third time round!