Best Mexican Citrus Roasted Pork Recipes

ROASTED PORK TENDERLOIN

Steps:

• In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
• Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
• Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
• Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
• Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
• Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.

COCHINITA PIBIL RECIPE FROM YUCATáN

Steps:

• Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
• To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
• Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
• In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
• Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
• Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
• Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
• Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
• Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.

CITRUS-BRAISED PORK

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.

CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Steps:

• 1.Preheat conventional oven to 400°F. 2.Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired. Add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm. 3.In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single layer across a non-stick baking pan. Roast in Preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm. 4.Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat work surface and divide shredded pork evenly and and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.

SPICY CITRUS PORK ROAST (CROCK POT)

Steps:

• Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet.
• In same pan, brown roast on all sides. Transfer to slow cooker.
• Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted.
• Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute.
• Sprinkle in flour and cook, stirring, one more minute.
• Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking).
• Stir in bacon pieces. Pour contents of skillet over pork.
• Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.

CARNITAS

Steps:

• Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
• Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
• Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.

CITRUS-HERB PORK ROAST

Steps:

• Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.