Orange Marinated Pork Recipe

Orange Marinated Pork picture


Preparation Time30 MinCooking Time10 Hr 15 Min
Ready In10 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Oranges4 Large
 Pork shoulder roast4 Pound
 Garlic3 Clove (15 gm), slivered
 Fresh lemon juice2 Tablespoon
 Onion1 , sliced
 Bay leaves2
 Whole clove1
 Dried oregano1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Cornstarch2 Tablespoon
 Cold water2 Tablespoon

Nutrition Facts

Serving size

Calories 990 Calories from Fat 511

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 19.8 g99.1%

Trans Fat 0.5 g

Cholesterol 281.3 mg

Sodium 522.8 mg21.8%

Total Carbohydrates 36 g12%

Dietary Fiber 6.1 g24.3%

Sugars 20 g

Protein 81 g162.5%

Vitamin A 11.3% Vitamin C 163%

Calcium 19% Iron 33.5%

*Based on a 2000 Calorie diet


The night before: Peel rind of 1 orange and cut into fine julienne strips.
Wrap in plastic and refrigerate.
Squeeze juice from all oranges and measure. (You should have about 3/4 cup/175 mL.)
With damp towel, wipe meat well and trim all fat.
Cut slits in meat and insert garlic slivers.
In ceramic liner of slow cooker, combine orange juice, lemon juice, onion, bay leaves, clove, oregano, salt and pepper.
Place meat in centre and turn to coat with marinade; cover and refrigerate, turning meat once or twice, if possible.
Next morning: Replace liner in slow cooker; cover and cook on low setting until tender, about 10 hours.
Transfer roast to warm platter.
Remove clove and bay leaves from sauce and discard.
Set cooker on high.
Dissolve cornstarch in cold water; stir into cooking liquid with reserved orange rind.
Bring to boil, stirring often, and boil until sauce thickens slightly, about 15 minutes.
Slice meat and serve with sauce.