Best Citrus Braised Pork Recipes

CITRUS-BRAISED PORK

Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories World Cuisine Recipes Latin American Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

CARIBBEAN BRAISED PORK WITH CITRUS

Caribbean Braised Pork With Citrus image

The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean. Prep time includes marinating time. Adapted from World Wide Recipes, posted for ZWT5.

Provided by TxGriffLover

Categories Pork

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 cup orange juice
1/4 cup lime juice
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
1 teaspoon black peppercorns, crushed
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt
1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 3-inch pieces (or butt)
1 cup beef stock (or chicken)
1/2 cup orange juice
1 (15 ounce) can tomatoes, drained and chopped
2 bay leaves
hot sauce
cilantro, chopped (to garnish)
lime wedge (to garnish)

Steps:

Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
Refrigerate covered overnight, stirring occasionally.
Remove the pork from the marinade, reserve the marinade.
Heat the oil in a large pot over high heat and brown the pork in batches.
Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
Cook until the marinade is reduced by half and add the pork and remaining ingredients.
Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
Serve garnished with cilantro and lime wedges.

Nutrition Facts : Calories 681.5, Fat 49.9, SaturatedFat 16.5, Cholesterol 161.2, Sodium 357.6, Carbohydrate 17.1, Fiber 2, Sugar 11, Protein 40.5