- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Organic pork raised on small farms is easier to find these days. Heritage breeds of pig as well as lamb are more available, too. The flavor of these animals, when well raised, can be more distinctive than their confined, mass-produced counterparts. Serve this pork dish with your favorite coleslaw and squares of warm cornbread.
- ½ cup fresh orange juice
- ¼ cup honey
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 whole canned chipotle chile pepper, pureed or minced
- 1 tablespoon vegetable or light olive oil
- 2 garlic cloves, minced
- 1 tablespoon salt
- 1½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 pork shoulder or butt roast (4 to 5 pounds)
- 2 tablespoons finely sliced green onions
Preheat the oven to 450°F.
In a small bowl, combine the orange juice, honey, vinegar, mustard, chile pepper, oil, garlic, salt, cumin, and cinnamon.
Put the pork in a roasting pan that can easily be covered and coat the pork completely with the sauce. Cover with a lid or foil.
Reduce oven temperature to 200°F. Roast the pork, without opening the door, for 5 hours. Check to see if it is falling-apart tender, and if not, cover and roast for about 30 minutes longer, or until it is tender. Sprinkle green onions as a garnish.
This is a great slow-cooker dish. Just put everything in the pot and cook for 24 hours on low.
© 2000, 2008 Jesse Ziff Cool
Note from Cookstr's Editors
Nutritional information is based on using a 4 pound pork shoulder.