Orange-Marinated Pork Roast

Name: Orange-Marinated Pork Roast
Yield: makes 6 to 8 servings
Ingredients: One 5- to 7-pound boneless pork shoulder roast, tied; 1 cup freshly squeezed orange juice; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 1 teaspoon dried sage; 1 bay leaf, crumbled; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

You need a V-shaped roasting rack for this. The pork is cooked to “tender rags”—long and slow with air circulating around it—producing the effect of rotisserie cooking. For a Caribbean flair, serve with black beans and rice. Serve leftovers in sandwiches.

Recipe information

Yield
makes 6 to 8 servings

Ingredients

One 5- to 7-pound boneless pork shoulder roast, tied

1 cup freshly squeezed orange juice

2 tablespoons olive oil

3 garlic cloves, minced

1 medium onion, finely chopped

1 teaspoon dried oregano

1 teaspoon dried sage

1 bay leaf, crumbled

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preparation

Step 1
Place the roast into a zip-top plastic bag. Add the remaining ingredients. Close the bag and gently knead it to mix the contents. Refrigerate overnight.
Step 2
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 275°F. Place the pork on a rack over a shallow roasting pan. Remove the roast from the marinade; save the marinade. Place the roast on the rack and insert the oven probe or a meat thermometer into the meatiest part.
Step 3
Roast for 4 hours, basting occasionally with the remaining marinade, until the meat reaches 160°F.
Step 4
Remove the meat from the rack. Let it rest for 15 minutes before carving.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsPork Shoulder Pork Meat Orange Citrus Fruit Main Dinner Dairy Free Gluten Free Nut Free Easy Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes