Caramelized Orange Pork Roast
Description
Bake this delicious pork roast low and slow in the oven. The wonderful aromas fill the house and you will fill your belly with delicious goodness when it's done.
Ingredients
1 c. sweet white wine
1 c. soy sauce
3/4 c. brown sugar
1/2 c. Sriracha hot sauce
1/3 c. whole-grain mustard
1/4 c. rice wine vinegar
1 orange, finely zested and juiced
6 cloves garlic, minced
6 - 8 lb. bone-in pork shoulder
Directions
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Whisk together all ingredients except for the pork shoulder in a large roasting pan. Poke the meat all over with the tip of a sharp knife or a fork to allow the marinade to penetrate. Place in the roasting pan with the marinade. Marinate in the refrigerator, turning the meat several times while marinating in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good as well.
Preheat oven to 325 degrees.
Loosely tent (do not cover) the roasting pan with foil; bake pork 1 hour per pound. Every hour, drizzle meat with the pan sauce; add ½ c. water as needed, to prevent sauce from becoming too concentrated and scorching in the pan.
Remove foil. If the pork is caramelized at this point, continue cooking at 325 degrees; if not, raise heat to 375 degrees. Cook until an instant-read thermometer reads 190 degrees (the point at which the cartilage melts), about 1 more hour , basting pork with pan sauce a few more times. Continue to add water, as needed.
Remove pork roast from the oven; let rest 20 minutes, while loosely tented with foil.
Slice or shred the pork; return meat to the pan with the sauce. Serve.
10-12 servings