I didn’t climb that tree, pick all those oranges and haul them back to Tampa not to squeeze the most out of them. Just as good as last week’s chicken is this tasty pork roast; shoulder or butt works equally well and the leftovers are tomorrow’s lunch or dinner. Pick a day when you’ve either a lot to do with little time to cook or you just want to hang out at home and savor the smell of slow roasting pork. . .
Start with a nice, large pastured pork butt or shoulder.
Coarsely chop your onion, peel your garlic cloves and snip some fresh rosemary
Pulse in a food processor until finely minced
Stir in the sour orange juice and then in a slow steady stream whisk in the olive oil until well blended. The kitchen might get a little messy; mine does. Clean it later.
I usually use a gallon size Ziploc bag but this piece of pork was too big to fit in one. Hmmm, what to use? I used one of my large green bags that I store my veggies in and that worked just fine. I like to be able to turn it from time to time during the 2 day marinade process. I always place in a bowl when I put in the fridge just in case the bag leaks.
Sear it well on all sides over medium high heat; choose your favorite healthy fat
Place it in a large roaster, pour remaining marinade over, cover and bake at 275 for 5 to 7 hours until meat pulls easily from the bone.
When done allow to cool for 20 minutes then shred meat with a fork into a bowl or serving platter adding in pan juices to suit.
Suggested sides: collards, slaw, plantains, yucca — get creative and choose your favorites
We were doing a daily handstand challenge FB post at our box so I decided to do mine while I was cooking, just thought I’d share. . .
Recipe & Ingredients
6-8 lb pastured pork shoulder or butt (bone in is best)
2 tbs lard, coconut oil or bacon grease
2 cups sour orange juice*
1 1/3 cups extra virgin olive oil
8 – 10 fresh garlic cloves, coarsely chopped
1 onion, coarsely chopped
3+ tablespoons fresh oregano
sea salt & freshly ground black pepper to taste
*if you can’t find sour oranges you may substitute equal parts fresh orange and lemon juice
In a food processor place the coarsely cut garlic, onion, oregano and sea salt and pepper and pulse until finely chopped. With the processor running pour in the olive oil in a slow steady stream. Remove mixture to a large bowl and blend in the orange juice. Transfer to a large Ziploc bag and add your roast. Allow to marinate in the fridge for 24 to 48+ hours. Remove from fridge at least 1 hour before cooking.
Preheat your oven to 275 degrees. In a large cast iron skillet melt your fat over medium high heat. Sear your shoulder or butt on all sides until well browned and place fat side up in a large roaster. Pour the remaining marinade over the roast and cover. Place in the oven and cook for 5 to 7 hours or until meat pulls away from the bone easily and is very tender. Allow to sit for about 20 minutes.
With a fork shred the meat into a bowl or serving platter and mix with some of the pan juices.