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
MEXICAN CITRUS ROASTED PORK
Juicy and moist, this pork tenderloin is a flavorful dinner. The peppers add a bit of heat and smokiness which pairs well with the beautiful citrus flavors. It's so easy to make too. We served it over rice and spooned the delicious juices on top. So good!
Provided by Megan Conner
Categories Roasts
Time 4h20m
Number Of Ingredients 9
Steps:
- 1. Take your tenderloins out of the package and dry them with paper towels. Salt & pepper on each side. Sear in a pan on high until they are golden brown on all sides.
- 2. Combine your orange juice, lime juice, water into your Crock Pot.
- 3. Add 2 tbsp of fajita seasoning to the juice/water mixture. Throw in your chopped veggies: jalapenos, chipotle peppers, and onions. Add the bay leaves.
- 4. Put your tenderloins into the Crock Pot, cook on high for 4 hours until it's tender and falls apart.
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
CARNITAS
Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.
Provided by Kay Chun
Categories dinner, meat, tacos, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
- Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
- Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
ROASTED PORK WITH CITRUS MOJO MARINADE
Provided by Brian Boitano
Time 4h10m
Yield 14 servings
Number Of Ingredients 13
Steps:
- Citrus Mojo:
- Combine all of the mojo ingredients in a large bowl and whisk well.
- Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved.
- Cook the whole pig in the Caja China according to manufacturer's instructions.
- Preheat the oven to 325 degrees F.
- Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving.
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Provided by Tyler Florence
Categories main-dish
Time 3h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
- Preheat the oven to 300 degrees F.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
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.
MEXICAN PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
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
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
More about "mexican citrus roasted pork recipes"
ROASTED PORK TENDERLOIN - ISABEL EATS {EASY MEXICAN …
From isabeleats.com
4.6/5 (19)Total Time 40 minsCategory MainCalories 205 per serving
- In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
- Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
- Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
- Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
CARNITAS RECIPE (MEXICAN PULLED PORK)
From natashaskitchen.com
5/5 (89)Total Time 5 hrs 40 minsCategory Main CourseCalories 324 per serving
- Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
- In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
ORANGE AND PILONCILLO ADOBO PORK ROAST - PATI JINICH
From patijinich.com
4.8/5 (5)Servings 10Cuisine MexicanCategory Main Course
PORK CARNITAS - JO COOKS
From jocooks.com
MEXICAN ROAST PORK SHOULDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MEXICAN SLOW-ROASTED PORK (COCHINITA PIBIL) | MCCORMICK
From mccormick.com
Cuisine MexicanCategory EntreesServings 16
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
From recipetineats.com
SLOW COOKER MEXICAN PULLED PORK TACOS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ASADA: THE TRUE ESSENCE OF MEXICAN BARBECUE - BBC TRAVEL
From bbc.com
AUTHENTIC AL PASTOR RECIPE - CHEF BILLY PARISI
From billyparisi.com
10 AUTHENTIC MEXICAN PORK RECIPES TO MAKE TONIGHT
From insanelygoodrecipes.com
ELOTE (MEXICAN STREET CORN) - DOWNSHIFTOLOGY
From downshiftology.com
CITRUS PORK CARNITAS RECIPE | SIDECHEF
From sidechef.com
MEXICAN SPICE RUBBED PORK ROAST - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ROASTED PORK TOSTADAS WITH CITRUSY CABBAGE SALAD RECIPE - FOOD …
From foodandwine.com
OVEN-ROASTED CHILE CITRUS PORK TENDERLOIN RECIPE WITH VIDEO
From sweetcayenne.com
GARLIC CITRUS ROASTED PORK TENDERLOIN — LET'S DISH RECIPES
From letsdishrecipes.com
GREEN EGGS AND HAM, MEXICAN-STYLE - THE SAN DIEGO UNION-TRIBUNE
From sandiegouniontribune.com
MEXICAN-STYLE ROAST PORK | ONE-POT CHRISTMAS RECIPE - THE HAPPY …
From thehappyfoodie.co.uk
You'll also love