Citrus-Braised Pork | Popular Recipes

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Citrus-Braised Pork

"Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles."

Ingredients :

  • 2 cups orange juice
  • 1 yellow onion, sliced
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup extra-virgin olive oil
  • 10 cloves garlic, smashed
  • 2 tablespoons dark brown sugar
  • 1 1/2 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 1/2 pounds bone-in pork shoulder roast

Instructions :

Prep : 35M Cook : 12M Ready in : 8H55M
  • 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.

Notes :

  • Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 1/2 hour per pound.
  • The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.
  • This is delicious made into Pulled Pork Chilaquiles.

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