Citrus-Braised Pork
Description
Use a Dutch oven to make this citrus-braised pulled pork recipe with orange and lime juice, herbs, spices, onion, garlic, brown sugar, and pork shoulder.
Ingredients
•
2 cups orange juice
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1 yellow onion, sliced
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1/2 cup freshly squeezed lime juice
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1/2 cup extra-virgin olive oil
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10 cloves garlic, smashed
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2 tablespoons dark brown sugar
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1 1/2 tablespoons kosher salt
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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2 teaspoons freshly grated lime zest
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2 teaspoons freshly ground black pepper
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2 dried bay leaves
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3 1/2 pounds bone-in pork shoulder roast
Directions
1
Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black 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.
2
Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3
Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4
Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.