Citrus-Braised Pork

Name: Citrus-Braised Pork
Prep time: 35 min
Cook time: 240 min
Total time: 535 min
Ingredients: 2 cups orange juice; 1 yellow onion, sliced; 0.5 cup freshly squeezed lime juice; 0.5 cup extra-virgin olive oil; 10 cloves garlic, smashed; 2 tablespoons dark brown sugar; 1.5 tablespoons kosher salt; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 2 teaspoons freshly grated lime zest; 2 teaspoons freshly ground black pepper; 2 dried bay leaves; 3.5 pounds bone-in pork shoulder roast

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Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Recipe by Ashley Baron Rodriguez

Published on March 5, 2020

Prep Time:

35 mins

Cook Time:

4 hrs

Additional Time:

4 hrs 20 mins

Total Time:

8 hrs 55 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Directions

Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Cook's Notes:

Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 1/2 hour per pound.

The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.

This is delicious made into Pulled Pork Chilaquiles.

Nutrition Facts (per serving)

298	Calories
22g	Fat
11g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 298
% Daily Value *
Total Fat 22g	28%
Saturated Fat 6g	30%
Cholesterol 52mg	17%
Sodium 763mg	33%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	3%
Total Sugars 7g
Protein 14g
Vitamin C 27mg	135%
Calcium 43mg	3%
Iron 2mg	9%
Potassium 346mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.