Two types of oranges to look for when needing
a bitter orange are Seville and bergamot. Usually the Seville
orange season is short, from December to February, so other oranges
can be used as a substitute.
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°F
(160°C) 1 1/2 to 2 hours or until meat thermometer registers
150°F (65°C) 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 and photograph provided
courtesy of Pork, Be Inspired®.
