Pork....the other white meat. The particular cut of meat used in the recipe is lean and flavorful. My Citrus Braised Pork Roast was created in celebration of the white meat wonder that is pork. Teamed with light hints of citrus, this pork roast is always a hit.
1 Pork Shoulder 2 Tbsp Oil 2 C Chicken Broth 1 C Trinity {onion, celery, and bell pepper, finely chopped} 10-12 Garlic Cloves 2 Tbsp Garlic Salt 1 Tbsp Cumin 2 Tsp Chili Powder 2 Tsp Garlic Powder 1 Orange 2 Limes 2-3 Bay Leaves Freshly chopped cilantro for garnish
To prepare the roast, with a pairing knife, make small incisions throughout the roast. Insert whole cloves of garlic in the incisions.
Season the meat liberally with the garlic salt, garlic powder, and cumin.
In a dutch oven, heat two Tbsp of oil. Once the oil has reached a high temperature, seer the roast, giving each side good color. Once seared, remove and set aside.
Lower the heat to medium. In the dutch oven, add the trinity with a small amount of the broth. Using a wooden spoon, sauté the vegetables, scraping the bottom of the oven to loosen the meaty bits. Once translucent, add the pork roast back in.
Add in the remainder of the broth, bay leaves, the zest of the limes and orange, and their juices. Bring to a boil and then lower the heat to a simmer (medium/low). Cover and braise for 2.5 - 3hr. The longer the better. Towards the end, add in freshly chopped cilantro. Check intermittently, basting with the liquid. Once done, the meat should easily pull apart. Enjoy!
