CARAMELIZED ORANGE PORK ROAST

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Caramelized Orange Pork Roast image

How to make Caramelized Orange Pork Roast

Provided by @MakeItYours

Number Of Ingredients 9

1 cup white wine
1 cup soy sauce
3/4 cup brown sugar
1/2 cup Sriracha hot sauce
1/3 cup whole-grain mustard
1/4 cup rice wine vinegar
1 orange, juiced and finely zested
6 cloves garlic, minced
One 6- to 8-pound bone-in pork shoulder

Steps:

  • Whisk together all the ingredients except the pork in a large roasting pan. Poke the pork all over with the tip of a sharp knife or a fork, to allow the marinade to penetrate, and place in the pan with the marinade. Turn the meat several times while it marinates in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good, too.
  • Preheat the oven to 325°F. Loosely tent the roasting pan with foil, and cook the marinated pork for 1 hour per pound. Every hour, drizzle the meat with the pan sauce, and add ½ cup water as needed to prevent the sauce from becoming too concentrated and scorching in the pan.
  • Remove the foil. If the pork is caramelized at this point, continue cooking at 325°F; if not, raise the heat to 375°F. Cook until an instant-read thermometer reads 190°F (the point at which the cartilage melts), about 1 hour more, basting the pork with the pan sauce a few more times. Continue to add water as needed.
  • Remove the roast from the oven. Let rest for 20 minutes, loosely tented with foil. Shred or slice the meat and return it to the pan with the sauce.

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