Photo: Slow-Roasted Pork with Citrus and Garlic Recipe
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
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.
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 into 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 peels.
Photograph by Marcus Nilsson
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By MissMaryT77
on March 27, 2013
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I was so excited to make this dish!!! I read the reviews and tweaked the recipe a bit (I didn't have unground spices so I used ground cumin and coriander, I used less than the called for amount since it was ground...I also used just the citrus peels, not the pith. I followed the recipe to a 't' and it just isn't good at all. I had plenty of sauce left, I tasted it as I tried to reduce it a bit to make it more 'saucy' and it was just horribly bitter. No matter what we did to reduce the acidity and bitter flavor, it didn't help. Between the hour it took to prep, not finding a glass vessel big enough to marinate it in, and the long cooking time, I expected a fabulous dish for dinner. Alas, we did not have a fabulous dinner. If the pork wasn't so dry, it would be good, it was flavorful and smelled great, it was just dry beyond belief. I honestly don't know where I went wrong!
By seew121
Indianapolis, IN
on February 11, 2013
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Even after reading several negative reviews, I had to try this. The seasonings sounded really good and so did the citrus. I was surprised that the pork was quite bland. The sauce was awful. I think that too many onions (and I love onions and all the citrus peels were to blame. It was so bitter. I tried to fix it, but the sauce just had to be tossed. All the leftovers were eventually tossed as well. I won't try this again.
By soccerme8_12785430
Taylorsville, 84
on December 07, 2012
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Like others it burned the crap out of my roaster, I followed the recipe to a T and let it marinade for a whole day and it was so tough the toughest roast I have ever made, will not be repeating.
Read all 26 reviews