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Gallery Roasted Pork with Onions and Citrus Recipe Summary prep: 10 mins total: 2 hrs 20 mins Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 large white onion, diced medium (2 1/2 cups) 1 head garlic, cloves peeled and roughly chopped (1/2 cup) 1 1/4 cups strained fresh orange juice (from 4 juice oranges) 1/3 cup fresh lime juice (from 6 limes) Coarse salt and ground pepper 1/4 cup fresh oregano leaves, roughly chopped 1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed
Gallery Roasted Pork with Onions and Citrus
Recipe Summary prep: 10 mins total: 2 hrs 20 mins Servings: 6
Gallery
Roasted Pork with Onions and Citrus
Roasted Pork with Onions and Citrus
Roasted Pork with Onions and Citrus
Recipe Summary prep: 10 mins total: 2 hrs 20 mins Servings: 6
Recipe Summary
prep: 10 mins total: 2 hrs 20 mins
Servings: 6
prep: 10 mins
total: 2 hrs 20 mins
prep:
10 mins
total:
2 hrs 20 mins
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 1 large white onion, diced medium (2 1/2 cups) 1 head garlic, cloves peeled and roughly chopped (1/2 cup) 1 1/4 cups strained fresh orange juice (from 4 juice oranges) 1/3 cup fresh lime juice (from 6 limes) Coarse salt and ground pepper 1/4 cup fresh oregano leaves, roughly chopped 1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed
Directions
Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Reviews
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
Add Rating & Review
25 Ratings 5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
25 Ratings 5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
25 Ratings 5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
5 star values: 5 4 star values: 10 3 star values: 8 2 star values: 1 1 star values: 1
All Reviews for Roasted Pork with Onions and Citrus
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Pork with Onions and Citrus
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
