Slow-Roasted Pork with Citrus and Garlic + Top 5 2014 posts

 

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For many years, it has been a family tradition to go out for Peking Duck for Christmas Day dinner. Since we moved to San Diego, though, we have had this meal at home due to the absence of a truly good duck restaurant south of Orange County. This year, I tried something completely different – a slow roasted pork with citrus and garlic.

I marinated the pork in a blend of garlic, herbs, onion and lots of citrus for 2 days. Slow roasting brings the best in the pork, creating tender, juicy and flavorful meat. It’s the best combination of tangy and savory flavors. This pork makes awesome leftover too and tastes even better next day. 

On the last day of the year, I thought i would share the most popular posts in 2014. Happy New Year to all!!!

Mac-n-Cheese Lasagna

 

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Portobello “Pizza”

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Roasted Sweet Potato and Corn Soup

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Chicken Kebab with Plum and Citrus Marinade

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Coffee and Chili Rubbed Steaks

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Slow-Roasted Pork with Citrus and Garlic

  • Servings: 8
  • Time: 6 hr 10 min
  • Difficulty: easy
  • Print

Ingredients:

  • 10 cloves garlic
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 bay leaves
  • Kosher salt and freshly ground pepper
  • 1 6 -to-8-pound 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

Directions:

  1. Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon 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.
  2. 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.
  3. 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.
  4. 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 into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
  5. 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 peels.

Adopted from food network

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19 thoughts on “Slow-Roasted Pork with Citrus and Garlic + Top 5 2014 posts

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