Orange-Glazed Roast Pork
Ingredients
The pork
-
7–9
lb.
skinless, bone-in pork shoulder
-
¼
in.
fat cap trimmed
Seasoning
-
2
tsp.
Diamond Crystal kosher salt
-
1¼
tsp.
Morton kosher salt
-
to taste
freshly ground pepper
Cooking Ingredients
-
1
Tbsp.
extra-virgin olive oil
-
1
large
onion
-
1
head
garlic
-
1
large sprig
rosemary
-
2
cups
red wine
-
¾
tsp.
crushed red pepper flakes
-
2
large
oranges
-
1
cup
orange marmalade
-
½
cup
sherry vinegar or red wine vinegar
Instructions
- Season the pork shoulder with kosher salt and pepper, and let it sit at room temperature for 30 minutes to 2 hours.
- Preheat the oven to 300°F. Heat olive oil in a large pot and brown the onion and garlic.
- Brown the pork shoulder in the same pot, turning carefully.
- Add the onion, garlic, rosemary, red wine, salt, crushed red pepper flakes, and water to the pot. Cover and braise in the oven for 3 to 3½ hours.
- Prepare the glaze by squeezing juice from one orange and combining it with marmalade, vinegar, salt, and remaining crushed red pepper flakes. Cook until thickened.
- Brush the pork with the glaze and roast for an additional 15 to 20 minutes.
- Transfer the pork to a platter, spoon over remaining glaze, and serve with orange slices and rosemary.
Nutrition Facts (estimated)
Servings
8–10
Calories
450
Total fat
25g
Total carbohydrates
20g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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