Serve with hot cooked rice
and buttered broccolli.
Orange Butt
Roast
- 3 to 4-pound pork butt
roast
2 fresh oranges
6 cloves garlic, peeled
3 tablespoons corn or olive oil
1 teaspoon salt (see note below*)
3 chipotle chiles in adobo sauce
Adobo seasoning with bitter orange (optional)
- Remove peel from oranges
with sharp vegetable peeler or zester and finely chop. Juice
oranges. In blender container or small food processor combine
orange peel, orange juice, garlic, oil, salt and chipotle chiles.
Blend until smooth. Reserve half of marinade.
- Pierce pork deeply all
over using a long-tined fork. Sprinkle all over with adobo seasoning,
if desired. Place in a large plastic bag with a zipper closure
or shallow bowl. Pour marinade over meat. Zip bag closed or cover
bowl and marinate in refrigerator 2 hours or overnight.
- Place meat on rack in
roasting pan (discard marinade). Pour 1 cup water into bottom
of pan. Roast pork at 325 degrees F 1-1/2 to 2 hours or until
meat thermometer registers 150 degrees F in center. Check the
roast halfway through cooking time, adding more water to pan
if necessary. Loosely tent top of roast with foil if it becomes
too brown. Let stand, tented with foil, 10 minutes before slicing.
Heat reserved marinade in small skillet 5 minutes or until slightly
reduced. Drizzle marinade over sliced meat and serve.
Serves 6 to 8.
*Note: If you are not using
the adobo seasoning with bitter orange, increase salt to 1 1/2
teaspoons.
Nutrition Facts
Calories 360 calories
Protein 41 grams
Fat 20 grams
Sodium 440 milligrams
Cholesterol 145 milligrams
Saturated Fat 7 grams
Carbohydrates 3 grams
Recipe provided courtesy
of Pork, The Other White Meat.
