Everytime I talk to my mom, the conversation turns to food. “I made the best ____ last night!” “Have you tried_____?” “I’m going to make the _____ for the party.” This week, Mom shared a new recipe she saw on TV recently for this super yummy pork roast. She used a pork tenderloin, I used half a pork roast. She cooked hers in the oven, I wanted to see how it’d do in a crock pot. She thought hers was super yummy, mine turned out that way too!
You’ll be thinking of lots of ways to serve this roast while it cooks and fills your house with a warm, citrusy fragrance. We decided sliders would be just the ticket.
Marinating is the key to the tender, juicy, citrusy flavor of this roast, so plan on starting this a day ahead of time.
- 1 pork tenderloin or half a pork roast (I think pork roasts are more moist than tenderloins.)
- 1 cup sugar
- 1 cup orange juice
- 1 cup water
- 1 cup cider vinegar
- 2 cloves garlic, minced
- juice and zest of 2 limes
- zest of one orange
Place pork roast in a large ziploc bag. Add sugar, lime and orange zest (when you zest, only get the colored part of the citrus–the white is bitter), and garlic.
Add water, cider vinegar, lime and orange juice. Seal the bag, mix ingredients with your hands, turning the bag to make sure ingredients are mixed and pork is immersed. Place bag in a bowl and refrigerate overnight or up to 24 hours.
The next morning, preheat oven to 325F if using the oven, and place the roast in a hot pan with a TBSP or so of olive oil. Sear on all sides.
Boil the marinade for 5 minutes–watch it carefully, it will boil over! (Makes a huge mess of your stovetop….just sayin’.)
Place seared roast and marinade into a roasting pan and bake at 325F for 3-4 hours, or into a crock pot and cook on high for 4-5 hours, or on low for 8-9 hours. Your goal is a roast that falls apart easily.
Mom said her marinade turned really dark and molasses-like cooking in the oven. Mine darkened a bit, but was not thick. Remove the pork from the marinade and pull it, using two forks. Remove any bones or fat. (You could also slice it if you’d rather.)
Now you can serve it however you want! We decided sliders would be yummy. The slightly sweet, citrusy flavor of the pork was uber-yummy on little Hawaiian rolls with a schmear of grainy mustard, red onion and a spoon or two of the marinade poured over the meat. Served with a dill pickle–slider nirvana!
While it was cooking, it had an aroma that reminded me of Thai flavors. I’m thinking the meat could be combined with some of the marinade, some coconut milk, red pepper flakes, a bit of curry and some cilantro…..oh yeah, that could be yummy! What will you create with this tender citrusy pork?