Orange Marinated Pork Roast Recipe
Ingredients
| Orange juice | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 1 medium-size onion, sliced | ||
| Prepared mustard | 2 Tablespoon | |
| Pork shoulder | 4 Pound | |
| 1 large clove garlic, slivered | ||
| Oil | 2 Tablespoon | |
| Cornstarch (allow 2 teaspoons per cup of marinade) | ||
| Cold water (double the amount of cornstarch) | ||
Directions
In a glass, ceramic or stainless steel bowl, combine orange, lemon and lime juices, onion and mustard.
Cut slits into the fatty exterior of the pork roast and insert slivers of garlic.
Put roast into marinade, turn to coat it and refrigerate for 12 to 24 hours, turning it occasionally.
Using the oil, brown roast on all sides in a Dutch oven on top of the stove.
Pour marinade over the roast, cover pot and turn down heat to a low simmer.
Cook for 1 1/2 to 2 hours or until pork is done.
Meat thermometer should read between 185°and 190°F.
Thicken liquid in pot, if desired, by dissolving cornstarch in cold water and stirring it into boiling liquid.
Cook until thickened.
Carve the meat, pour some of the gravy over it and serve remainder separately.
Cut slits into the fatty exterior of the pork roast and insert slivers of garlic.
Put roast into marinade, turn to coat it and refrigerate for 12 to 24 hours, turning it occasionally.
Using the oil, brown roast on all sides in a Dutch oven on top of the stove.
Pour marinade over the roast, cover pot and turn down heat to a low simmer.
Cook for 1 1/2 to 2 hours or until pork is done.
Meat thermometer should read between 185°and 190°F.
Thicken liquid in pot, if desired, by dissolving cornstarch in cold water and stirring it into boiling liquid.
Cook until thickened.
Carve the meat, pour some of the gravy over it and serve remainder separately.
Chef
