Citrus-Braised Pork

Use a Dutch oven to make citrus-braised pulled pork with orange and lime juice, herbs and spices, onion and garlic, brown sugar, and pork shoulder.

• Preparation Time: 35 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 35 mins
• Calories: 298 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black 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.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.

Step 3

Cook in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove aluminum foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.

Step 4

Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.