Orange Olive Pork - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 2 1/2 pounds boneless pork shoulder roast
• 4 medium carrots, peeled and cut into 1-inch chunks
• 1 medium green bell pepper, cut into 1-inch chunks
• 1 cup green onions, chopped
• 1 cup California Black Ripe Olives, wedged
• 1 1/2 cups brown stock
• 1/2 cup orange juice
• 2 tablespoons honey
• 1 teaspoon coriander
• 1/4 teaspoon Cayenne pepper