Instructions: *Note: I used a 3 lb. bone-in pork roast. TWO DAYS BEFORE: Trim visible fat from roast. Make slits in the roast and insert garlic pieces. Place pork roast in a large plastic zippered bag. Pour orange juice over and place onions around meat. Seal bag, removing as much air as possible. Place in refrigerator. TO COOK: Remove roast from bag, drain and reserve onions, discard marinade juices. Place roast in crockpot. Put reserved onions and apple wedges on top and around roast. Pour apple cider over and top with orange marmalade. Cover and cook on low for 8 to 9 hours. Remove meat and slice. Discard cooking juices, onions and apple.

Lynns note: I served this with Orange-Glazed Carrots C/P and a baked potato.

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