Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 96
Calories from Fat 30 (31%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 25.4mg 8%
Sodium 68.4mg 3%
Potassium 270.1mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 0.5g 2%
Sugars 5.7g
Protein 7.9g 16%

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Recipe Description
Start this roast the day before you plan to serve it. Marinating it in the refrigerator for 8 hours, will allow the flavor to develop and permeate the meat.
Prep time
15 min
Cook time
4 hr 30 min
Ready In
4 hr 45 min

Ingredients

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Serves To:USMetric
2 Cup(c)  orange juice
1/2 Cup(c)  dark brown sugar, firmly packed
1/4 Cup(c)  fresh oregano leaves, loosely packed
1/4 Cup(c)  fresh sage leaves, loosely packed
1 Tablespoon(T)  salt
1 Tablespoon(T)  garlic powder
1 Tablespoon(T)  paprika
1 1/2 Teaspoon(t)  onion powder
1 Teaspoon(t)  chipotle chile powder, ground
1   boneless pork shoulder

Preparation

Process first 9 ingredients in a blender until smooth. Pierce roast with a sharp knife at 2 inch intervals. Place roast in a large zip top plastic freezer bag. Pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours, or up to 8 hours, turning occasionally. Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil lined roasting pan. Bake at 450°F for 30 minutes. Reduce oven temperature to 300°F, and bake 4 more hours, or until a meat thermometer inserted into thickest portion of roast registers 150°F, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing.

Additional notes

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Juicy Roast Pork
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