Juiced Up Roast Pork
Elevate your dinner table with "Juiced Up Roast Pork," a succulent and citrus-infused dish that's as vibrant in flavor as it is tender. This recipe combines the rich, hearty taste of roasted pork shoulder with a zesty marinade of freshly squeezed orange and lemon juices, garlic, and aromatic spices like cumin, oregano, and paprika. Slow-roasted to perfection with a touch of honey for caramelized goodness, the pork boasts a juicy interior and a beautifully golden crust. With just 20 minutes of prep time and a low-and-slow cooking method, this dish is ideal for family gatherings or special occasions. Serve it with roasted veggies or creamy mashed potatoes, and don't forget the fresh parsley garnish for a pop of color and freshness. Perfect for those seeking a flavorful twist on traditional pork roast, this recipe is a showstopper guaranteed to impress!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 1 cup Orange juice (freshly squeezed)
- 0.25 cup Lemon juice (freshly squeezed)
- 3 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Honey
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a mixing bowl, combine orange juice, lemon juice, olive oil, minced garlic, cumin, oregano, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 325°F (165°C).
Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for later use.
Add the chicken broth to the bottom of the roasting pan to prevent the pork from drying out during cooking.
Cover the roasting pan with aluminum foil and roast the pork in the preheated oven for 3 hours.
After 3 hours, remove the foil and pour half of the reserved marinade over the pork. Drizzle honey on top. Increase the oven temperature to 375°F (190°C) and continue roasting for another hour, basting every 20 minutes with the pan juices and remaining marinade.
Check the internal temperature of the pork with a meat thermometer; it should read 145°F (63°C) for safe consumption.
Remove the pork from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing.
Garnish with chopped fresh parsley and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
