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
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
SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
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.
CITRUS PORK TACOS WITH CARAMELIZED ROOT VEGETABLES
Provided by Food Network
Time 10m
Yield 4 Servings
Number Of Ingredients 16
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.
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
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
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
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
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
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
BRAISED PORK CHOPS WITH CITRUS GLAZE
Make and share this Braised Pork Chops With Citrus Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a high sided saute pan with a lid, heat the oil over medium-high heat. Season the chops with salt and pepper and cook until golden, about 3 minutes per side.
- Scatter the onions and garlic around the chops. Nestle the rosemary sprig into the onions, sprinkle the brown sugar over top, add the broth, and top each chop with 2 slices of lemon. Reduce the heat, cover the pan, and simmer gently until almost cooked through but still pink, about 10 minutes.
- Transfer the chops to a plate and leave the onions and garlic in the pan. Briskly simmer the liquid, scraping up any caramelized bits from the bottom, until syrupy, about five minutes. Off the heat, discard the rosemary sprig and stir in the butter. Check the seasoning and serve chops topped with onions, sauce, and lemon slices.
Nutrition Facts : Calories 161.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 20.2, Carbohydrate 19.4, Fiber 1.1, Sugar 15.4, Protein 1.6
PORK CHOPS WITH CITRUS GLAZE
"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.
Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.
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
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
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