Slow Roasted Pork with Baklouti and Oranges

Slow Roasted Pork with Baklouti and Oranges

Liza MacLeod

Slow-roasting pork shoulder at a low temperature turns a tough, economical cut into tender ‘pulled pork’. Try something a bit different here with the flavors of miso, baklouti chili and orange.  

Ingredients:

  • 4-5 lb. Boneless rolled pork shoulder 
  • 2 Oranges (zested and juiced)
  • 2 tbsp brown sugar
  • 1 tbsp light miso paste
  • 1 dried red chili (chopped fine)
  • 1 tbsp  Baklouti Green Chili Olive Oil
  • 1 large onion sliced

Directions:

  1. Dry the pork shoulder skin, score it with a very sharp knife and put it in a dish. Mix together the orange zest, orange juice, brown sugar, miso, red chili and the oil. Pour this over the pork, cover and leave overnight, or for several hours.
  2. Heat the oven to 300 degrees. Lay the onion slices in a roasting pan and put the pork on top, skin-side up.
  3. Pour the marinade over the top again and add a cup of water to the pan. Cover the pan with foil and cook for 4 hours.
  4. Take off the foil and turn the oven up to 350 degrees. Baste the pork with any juices and cook it for an hour.   
  5. Turn the oven up again to 400 degrees. Add more water if you need to so the juices don’t burn. Cook for 30 minutes to make sure the skin crisps.
  6. Lift the pork onto a plate to rest, pour the juices into a bowl. Pull the pork into chunks and dress them with the juices.
  7. You can add the cooked onion to the meat or put them on the side. Serve with buns to make pulled pork sandwiches with fries, or serve with rice and a salad!

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