Orange Butt Roast
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.
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.
Makes 6 to 8 servings.
*Note: If you are not using the adobo seasoning with bitter orange, increase salt to 1 1/2 teaspoons.
Recipe and photograph provided courtesy of National Pork Board.