Orange-Marinated Pork Roast

Name: Orange-Marinated Pork Roast
Yield: makes 6 to 8 servings
Ingredients: One 5- to 7-pound boneless pork shoulder roast, tied; 1 cup freshly squeezed orange juice; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 1 teaspoon dried sage; 1 bay leaf, crumbled; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

You need a V-shaped roasting rack for this. The pork is cooked to “tender rags”—long and slow with air circulating around it—producing the effect of rotisserie cooking. For a Caribbean flair, serve with black beans and rice. Serve leftovers in sandwiches.

Recipe notes

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