Pork Roast with Orange and Garlic is comfort food at it’s finest! Tender pork combines perfectly with bright orange flavors, and savory garlic and oregano.
Pork Roast with Orange and Garlic is fall apart tender comfort food with bright citrus flavor from fresh orange complimented by savory garlic and oregano. It’s easy to put together on a lazy day and let your oven do all the work for you. You also get the added benefit of your house smelling delicious while your pork roast bubbles away! Pair your pork roast with a peppery arugula salad and cauliflower potato mashers, and you’ve made a hearty and nutritious meal.
The Ingredients:
For this dish, we are going to make a pot roast style of pork paired with fresh orange juice, garlic and oregano. You’re going to use both the fresh orange juice, and the orange zest for this recipe, so remember to zest the orange before you juice it! I also like to add a little crushed red pepper for an undertone of heat, but that is completely up to you. These flavors also make a delicious gravy to pour over your finished pork roast and your side of mashers.
I used country style pork ribs (no bones) mainly because that’s the special my grocery store had running, but pork shoulder (also know as Boston butt) would also work well. I like to check the grocery store circulars to find out what’s on special before I go shopping. Especially for meats, it can mean a huge savings. Because this roast will be in the oven for a few hours, you don’t want to use a lean cut of pork because it will get really dried out – not a texture we are going for here!
I also like to serve this pork with an arugula salad dressed with a simple sherry vinaigrette. The arugula and vinaigrette pair so nicely with the richness of the pork! This is optional, of course, but very delicious if you have the time.
The Preparation:
The preparation is very simple, you just saute the onions, garlic and spices, and then add your liquids. Once the liquid is at a boil, you’ll add your pork and nestle it down into all that tasty goodness. Now cover, put in the oven, and go shopping, or take a walk (or a nap!) because the oven is going to do all the work.
It’s nice to use a dutch oven for this dish because they are made to go from stovetop to oven. After about 3 hours, the pork will be fall apart tender. Remove the pork and cut into large chunks, discarding any excess fat and also skimming any fat from the surface of the braising liquid. If you like, you can make this dish a day ahead of time and refrigerate. This way the excess fat will rise to the surface as it’s cooling and harden. The next day it’s easy to remove from the top of the liquid. Then just reheat and continue on with the recipe. Either way, at this point, you’re almost ready to eat!
Add the pork back to the braising liquid and bring to a simmer. Now you’ll add your orange zest, along with any additional salt, pepper or oregano to taste. Adding the orange zest at the end keeps the flavor bright and is a nice finishing touch.
The Payoff:
I like to serve the roast in wide shallow bowls on top of the arugula salad and either cauliflower potato mashers, or roasted garlic mashed potatoes, it’s an amazing combination.
Make this Pork Roast with Orange and Garlic the next time you’re craving a delicious comfort meal!
Pork Roast with Orange and Garlic
- Yield: 6-8 1x
Description
Pork Roast with Orange and Garlic is comfort food at it’s finest! Tender pork combines perfectly with bright orange flavors, and savory garlic and oregano.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped into a large dice
- 5–6 whole garlic cloves
- 2 teaspoons of dried oregano
- 1/2 teaspoon crushed red pepper
- 2 teaspoons Kosher salt, plus extra for seasoning the pork
- 1 teaspoon freshly ground pepper, plus extra for seasoning the pork
- 3–4 oranges, squeezed for 1 cup of juice, 1 of them zested before squeezing (about 1 teaspoon)
- 1 cup of chicken stock
- 1 cup of white wine, I used Pinot Grigio
- 4 lbs pork country ribs, or pork shoulder
For Salad
- 4–6 cups of arugula
For Simple Sherry Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 1 teaspoon Kosher salt
- 1/4 – 1/2 teaspoon freshly ground pepper, to taste
Instructions
- Preheat oven to 325 degrees.
- In a large dutch oven, heat the olive oil over medium high heat. Add the onions and saute for 5 minutes until softened. Add the garlic cloves and saute for another 2 minutes.
- Add the oregano and crushed red peppers to the pan and stir to combine.
- Add the white wine and let simmer for a few minutes.
- Add the freshly squeezed orange juice, chicken stock, salt and pepper to the pan.
- Add the pork to the pan and bring the liquid to a boil. Cover the dutch oven and put in the oven. Cook for 2 1/2 – 3 hours until the pork is fall apart tender. Skim excess fat from the liquid, then remove any fatty pieces from the broth and discard. If you make the pork the day before serving, you can refrigerate, then remove the hardened fat the next day before reheating.
- Taste the broth and adjust seasonings for salt, pepper or oregano. Add the orange zest to the pan and stir to combine.
- For the salad, combine dressing ingredients in a jar or bowl and whisk well. Toss the dressing with the arugula.
- Serve the pork with the arugula salad and Cauliflower Potato Mashers or Roasted Garlic Mashed Potatoes!
Notes
Pork shoulder (or Boston butt) can be used in place of the country ribs.
