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
Scale
- 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.
