Citrus-Braised Pork recipe
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Ingredients
- 2 cups orange juice 1 yellow onion, sliced ½ cup freshly squeezed lime juice ½ cup extra-virgin olive oil 10 cloves garlic, smashed 2 tablespoons dark brown sugar 1 ½ tablespoons kosher salt 1 tablespoon dried oregano 1 tablespoon ground cumin 2 teaspoons freshly grated lime zest 2 teaspoons freshly ground black pepper 2 dried bay leaves 3 ½ pounds bone-in pork shoulder roast
Nutrition Info
- 298.1 caloriescarbohydrate: 10.7 gcholesterol: 52 mgfat: 22 gfiber: 0.8 gprotein: 14.3 gsaturatedFat: 5.9 gservingSize: -sodium: 762.8 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Citrus-Braised Pork
Directions
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Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder, turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks, mix shredded pork with the reduced marinade. Discard bay leaves.