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Category: Pork
Prep Time: Cook Time: Total Time:
10 cloves garlic
2 Tbsp fresh oregano
1 Tbsp fresh thyme
2 Tbsp coriander seeds
2 tsps cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-8 lb Boston butt pork shoulder
juice of 6 oranges, peels reserved
juice of 4 lemons, peels reserved
juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced
Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 Tbsp salt and 1 tsp pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted in the bottom half registers 190, 1 hour 30 minutes to 2 hours.
Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peel.
serves 6 to 8
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Slow-Roasted Pork with Citrus and Garlic
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Category: Pork
Prep Time: Cook Time: Total Time:
10 cloves garlic
2 Tbsp fresh oregano
1 Tbsp fresh thyme
2 Tbsp coriander seeds
2 tsps cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-8 lb Boston butt pork shoulder
juice of 6 oranges, peels reserved
juice of 4 lemons, peels reserved
juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced
Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 Tbsp salt and 1 tsp pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted in the bottom half registers 190, 1 hour 30 minutes to 2 hours.
Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peel.
serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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