ORANGE-MARINATED PORK ROAST
You need a V-shaped roasting rack for this. The pork is cooked to "tender rags"-long and slow with air circulating around it-producing the effect of rotisserie cooking. For a Caribbean flair, serve with black beans and rice. Serve leftovers in sandwiches.
Yield makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the roast into a zip-top plastic bag. Add the remaining ingredients. Close the bag and gently knead it to mix the contents. Refrigerate overnight.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 275°F. Place the pork on a rack over a shallow roasting pan. Remove the roast from the marinade; save the marinade. Place the roast on the rack and insert the oven probe or a meat thermometer into the meatiest part.
- Roast for 4 hours, basting occasionally with the remaining marinade, until the meat reaches 160°F.
- Remove the meat from the rack. Let it rest for 15 minutes before carving.
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