Citrus Braised Pork Recipes

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CITRUS-BRAISED PORK

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13



Citrus-Braised Pork image

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

CARIBBEAN BRAISED PORK WITH CITRUS

The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean. Prep time includes marinating time. Adapted from World Wide Recipes, posted for ZWT5.

Provided by TxGriffLover

Categories     Pork

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 19



Caribbean Braised Pork With Citrus image

Steps:

  • Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
  • Refrigerate covered overnight, stirring occasionally.
  • Remove the pork from the marinade, reserve the marinade.
  • Heat the oil in a large pot over high heat and brown the pork in batches.
  • Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
  • Cook until the marinade is reduced by half and add the pork and remaining ingredients.
  • Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
  • Serve garnished with cilantro and lime wedges.

Nutrition Facts : Calories 681.5, Fat 49.9, SaturatedFat 16.5, Cholesterol 161.2, Sodium 357.6, Carbohydrate 17.1, Fiber 2, Sugar 11, Protein 40.5

1 cup orange juice
1/4 cup lime juice
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
1 teaspoon black peppercorns, crushed
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt
1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 3-inch pieces (or butt)
1 cup beef stock (or chicken)
1/2 cup orange juice
1 (15 ounce) can tomatoes, drained and chopped
2 bay leaves
hot sauce
cilantro, chopped (to garnish)
lime wedge (to garnish)

CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES

Provided by Food Network

Time 10m

Yield 4 Servings

Number Of Ingredients 16



Citrus Pork Tacos with Caramelized Root Vegetables image

Steps:

  • 1.Preheat conventional oven to 400°F. 2.Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired. Add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm. 3.In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single layer across a non-stick baking pan. Roast in Preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm. 4.Heat Mission® Artisan® Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat work surface and divide shredded pork evenly and and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.

2 tbsp. Lemon juice, fresh squeezed
½ Onion, cut into large chunks
3 Garlic cloves, crushed
½ tsp. Mexican oregano, dried
¼ tsp. Ground cumin
½ cup Low-sodium chicken broth
3 cups Root vegetables (mixture of beets, parsnips, sweet potatoes, butternut squash or celery root), diced
½ cup Red onions, thick julienne
4 Fresh thyme sprigs
Nonstick cooking spray as needed
4 Mission® Artisan® Corn & Whole Wheat Tortillas
1 tsp. Canola oil
12 oz. Pork loin, cut into large 2½-inch chunks
Salt and black pepper as needed
¼ cup Orange juice, fresh squeezed
2 tbsp. Lime juice, fresh squeezed

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 14



Slow-Roasted Pork with Citrus and Garlic image

Steps:

  • Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
  • Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
  • Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
  • Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

10 cloves garlic
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons coriander seeds
2 teaspoons cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-to-8-pound Boston butt pork shoulder
Juice of 6 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced

CITRUS PORK CHOPS

"These pork chops are so easy to prepare with a nice not-too-sweet flavor," assures Erika Niehoff of Eveleth, Minnesota. "The original recipe came from my dad, and it's one of my family's favorites."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8



Citrus Pork Chops image

Steps:

  • Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with cooking spray, cook chops for 3-4 minutes on each side or until browned. , Transfer to an 8-in. square baking dish coated with cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. , Pour 1/4 cup sauce over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°, basting twice with sauce. , Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.

Nutrition Facts : Calories 369 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice

CITRUS-BRAISED PORK

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     Mexican Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13



Citrus-Braised Pork image

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

CITRUS GLAZED PORK BELLY

Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top -- tasty though it is! The broth leftover in the roasting pan is great the next day for soups.

Provided by Sackville

Categories     Pork

Time 4h45m

Yield 5 serving(s)

Number Of Ingredients 13



Citrus Glazed Pork Belly image

Steps:

  • Adjust oven setting to broil.
  • Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
  • Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
  • Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
  • Reduce the oven temperature to 300°F.
  • Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
  • Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
  • While the pork is braising, prepare the glaze.
  • Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
  • Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
  • Remove the pan from the oven and let the pork cool slightly in the braising liquid.
  • Adjust oven setting to broil.
  • Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
  • Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
  • Drizzle pork belly generously with any remaining glaze and serve immediately.

Nutrition Facts : Calories 2043.8, Fat 192.9, SaturatedFat 70.3, Cholesterol 261.7, Sodium 117.6, Carbohydrate 40.3, Fiber 0.2, Sugar 38.3, Protein 34.6

4 lbs pork belly, cut into portions about 4 1/2 by 3-inches each
salt & freshly ground black pepper, to taste
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
4 1/2 cups chicken stock
2 cups orange juice
1/4 cup light brown sugar
4 sprigs fresh thyme
4 whole cloves
1/2 teaspoon whole allspice
2 cups orange juice
3/4 cup sugar

CITRUS-HERB PORK ROAST

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. -Laura Brodine, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 15



Citrus-Herb Pork Roast image

Steps:

  • Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.

Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 326mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

1 boneless pork sirloin roast (3 to 4 pounds)
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon pepper
2 medium onions, cut into thin wedges
1 cup plus 3 tablespoons orange juice, divided
1 tablespoon sugar
1 tablespoon white grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1/2 teaspoon salt
3 tablespoons cornstarch
Hot cooked egg noodles
Minced fresh oregano, optional

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From videorecipessearch.blogspot.com


RECIPE: WHOLE CITRUS-BRAISED CHICKEN IN THE SLOW COOKER
Leaves from 2 sprigs fresh thyme, minced. 1. (4 to 5-pound) whole chicken. 2. medium lemons or navel oranges, quartered. 1 head. garlic, cloves separated but left in their skins. 2. chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional, for richer flavor)
From thekitchn.com


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