Puerco en naranja

Another Mexican slow roast pork recipe that is quite similar to Cochinita pibil

Puerco en naranja

Puerco en naranja - delicious!
Servings:	Serves 4
Calories per serving:	1061
Ready in:	15 hours 15 minutes
Prep. time:	12 hours 15 minutes
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review Orangy pork 4.8/5 Great to cut through the fat of pork Paul R Smith

Puerco en naranja, marinading

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.5 kg pork shoulder
• 6 fat garlic cloves, peeled and crushed
• sea salt to taste
• 2 teaspoons Mexican oregano
• 12 peppercorns, crushed
• 3 large oranges
• 1 tablespoon Brown sugar or to taste

Mise en place

• Remove and discard rind and large amounts of excess fat
• Stab the meat all over with a small sharp knife or cut a shallow cross-hatch pattern in the flesh
• Make a paste with the juice of 1 orange together with the garlic, peppercorns, oregano and salt, reserving the orange skin
• Rub this mixture all over the pork and leave to marinade overnight in a cool place
• Preheat the oven to 180° C (350° F - gas 4)

Method

1. Place the pork into a casserole or Dutch oven
2. Squeeze the juice of the second orange over the meat and cover with the skins of the two oranges and a layer of tin-foil. cover with a lid and roast for 2 hours
3. Drain all of the juices and reserve, discard the orange skins.
4. Turn the meat over, add back 3 tablespoons of the juices and roast uncovered for 30 minutes, basting now and then. Add more of the reserved juices if it's drying out.
5. Now drain all of the juices and reserve.
6. Roast for a further 30 minutes, turning once.
7. Remove the joint from the roasting tray, cover and rest while you complete the sauce.
8. Skim the reserved juices of any fat.
9. Add all of the juices and the brown sugar to the roasting tray
10. Heat and reduce, stirring all the time.

Serving suggestions

Slice the meat, pour the sauce over the meat and serve at room temperature. Fried onions, potatoes and a good chili sauce go well with this.

Variations

Add a few teaspoons of recado de achiote powder for colour and extra flavour.

Chef's note

If you are using a smaller joint, I would still use the same quantity of marinade ingredients.

Left overs

Refrigerate any leftovers in a Lock & Lock box . The meat makes wonderful sandwiches!

See also

• Many of our other slow roast recipes

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