Recipe Information Total Time: 6 hours, 30 minutes; 30 minutes active Servings: 6
Your slow cooker is your friend and will turn an affordable cut of pork into a moist, tender, flavorful meal. In this dish, a quick spice and chili rub flavors the pork and its juices, which you quickly reduce on the stovetop and mix with bright, fresh herbs to serve. Oranges and limes combine with jalapenos and cilantro for a Mexican-inspired flavor profile, perfect for pairing with rice.
6 cloves garlic, sliced
2 large jalapeños, seeded
2 tablespoons extra virgin olive oil, divided
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon salt
3 1/2 pounds pork butt or shoulder, bone-in
1 large orange, quartered
1 large lime, quartered
2 large scallions, chopped
1/2 cup fresh cilantro
3 cups cooked brown rice
In a food processor or food chopper, mince the garlic and jalapeños; remove half to use later for the sauce. Add 1 tablespoon of the olive oil, cumin, oregano and salt and process to mix.
Trim extra fat layer from the roast. Place the roast in a 4-6-qt. slow cooker. Rub the olive oil mixture all over the roast — make sure the whole roast is covered. Place the orange and lime quarters on top of and around the roast, then cover tightly. Cook on low heat for 6 hours.
When the pork is tender and internal temperature reaches 145° F, transfer to a cutting board, reserving the juices and the citrus quarters for the sauce. Let stand for 5 minutes before cutting; keep warm while you make the sauce.
To make the sauce, place the remaining tablespoon of olive oil in a small pot and place over medium-high heat. Add the reserved garlic and jalapeño mince and sauté for about 1 minute. Squeeze the reserved orange and lime into the pot, using a strainer to catch any seeds. Bring to a boil and cook for about 10 minutes to thicken slightly. Add the scallions and cilantro simmer on low for 1 minute.
Remove the bone, then slice the pork and serve it on a bed of rice, drizzled with the orange sauce.
Tips and Notes
To bake in the oven, set the oven to 300° F. Place a 2-ft.-long piece of foil on a 9 x 13″ baking pan, place the roast on the foil, and rub with the olive oil mixture. Cover with orange and lime quarters. Wrap the foil around the roast and seal the foil by crimping the edges. Bake until the meat is tender with an internal temperature of 145° F, about 3-4 hours, carefully reserving the juices.
680 calories, 38 g. fat, 165 mg. cholesterol, 560 mg. sodium, 32 g. carbohydrate, 3 g. fiber, 50 g. protein