<p>Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.</p>

<p>Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).</p>

<p>Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.</p>

<p>Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.</p> <p><strong>Note:</strong> Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.</p>