This versatile pork roast recipe is inspired by Mexican Carnitas and makes enough for a hearty meal plus leftovers. I like to slice the cooked roast into bite-sized pieces and mix it back into the pan juices for added flavor.
Total Time
2hr 15min
5.0
1 Rating
Author: 2 Dads with Baggage
Servings:
8
Ingredients
•
1/4
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Chili Powder
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
2
lb
Boneless Pork Shoulder
•
3
Tbsp
Olive Oil
•
1
White Onion
, chopped
•
3
cloves
Garlic
, minced
•
3
Oranges
, juiced
•
1
Tbsp
Dried Oregano
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
In a small bowl, combine the Cinnamon (1/4 tsp), Chili Powder (1/4 tsp), Salt (1/4 tsp), and Pepper (1/4 tsp).
3.
Put the Boneless Pork Shoulder (2 lb) on a plate and rub the entire surface with the spice mixture.
4.
In a cast-iron skillet over medium-high heat, warm the Olive Oil (3 Tbsp). Add the roast and brown on all sides, about 2 minutes per side. Transfer the roast back to the plate and set aside.
5.
Add the White Onion (1) and Garlic (3 cloves) to the skillet. Cook, stirring often until softened, about 4 minutes.
6.
Return the roast to the skillet. Pour the juice of 3 Oranges (3) over the roast and sprinkle it with the 3 Tbsp of orange zest and Oregano (1 Tbsp).
7.
Place the orange rinds around the roast. Cover and place the skillet in the oven to cook for 2 hours.
8.
Remove from oven and let rest for 5 minutes. Cut into pieces and serve with freshly warmed flour tortillas.
Nutrition Per Serving
CALORIES
305
FAT
19.3 g
PROTEIN
22.4 g
CARBS
11.6 g
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