Citrus Braised Pork Recipes

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CITRUS-BRAISED PORK



Citrus-Braised Pork image

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

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

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



Slow-Roasted Pork with Citrus and Garlic image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

10 cloves garlic
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons coriander seeds
2 teaspoons cumin seeds
4 bay leaves
Kosher salt and freshly ground pepper
1 6-to-8-pound Boston butt pork shoulder
Juice of 6 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
1/4 cup Worcestershire sauce
3/4 cup extra-virgin olive oil
3 white onions, thinly sliced

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.

CALAFIA CITRUS CARNITAS



Calafia Citrus Carnitas image

Provided by Food Network

Categories     main-dish

Time 13h

Yield 24 servings

Number Of Ingredients 44

2 cups ancho chile powder
1 cup ginger powder
1 cup kosher salt
1/4 cup ground cumin
12 cinnamon sticks
10 bay leaves
20 pounds boneless local pork cushion, cut into 5 evenly portioned pieces and trimmed of excess fat
2 quarts grapeseed oil
4 large yellow onions, julienne cut
30 cloves fresh garlic, peeled and crushed
10 bay leaves
2 quarts beer, such as Anchor Steam
2 quarts freshly squeezed orange juice
12 oranges, cut in half
6 quarts filtered or distilled water
3 cups organic apple cider vinegar
6 quarts organic tomato paste
1 1/2 cups organic honey
1 1/2 cups organic brown sugar
5 tablespoons kosher salt
2 1/2 tablespoons ground cinnamon
1 1/4 teaspoons ground clove (or whole cloves)
1 teaspoon ground allspice
1 teaspoon ground cayenne pepper
1 teaspoon granulated garlic powder
4 cups organic tomato paste
4 cups filtered or distilled water
1/2 cup tamarind paste
1/3 cup freshly squeezed orange juice
1/4 cup Pinot Noir
1/4 cup organic apple cider vinegar
2 tablespoons fish sauce (I like Three Crabs)
2 tablespoons Worcestershire sauce
1 cup minced carrot
1 cup minced celery
1 cup minced yellow onion
1 cup habanero chiles, minced
1/2 cup jalapeno chiles, minced
1 small can chipotle chiles in adobo, minced
1/4 cup peeled minced ginger
1/4 cup organic brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
Steamed organic brown rice, sauteed organic baby spinach and roasted yams, for serving

Steps:

  • For the rub: Place the chile powder, ginger powder, salt, cumin powder, cinnamon sticks and bay leaves in a food processor and process until the cinnamon sticks are completely pulverized into powder.
  • For the carnitas: After you've made the carnitas rub, apply it to the 5 portioned pieces of pork shoulder. Refrigerate overnight.
  • Preheat the convection oven to 350 degrees F.
  • Heat a heavy-bottomed large braising pot and add the oil. Just before the oil reaches the smoking point, carefully add in the pork shoulder pieces, one piece at a time. Careful not to crowd the meat -- you want it to cook evenly brown all around and get a good caramelization on the meat, turning it as little as possible. If your braising pot is too small for all 5 pieces at once, do it in small batches, eventually transferring everything into another pot which will go into the oven.
  • Once the pork is browned evenly, remove and set aside on a baking sheet.
  • While the pan is still hot, add the onions into the same pan and sweat down. Then add in your garlic and bay leaves and cook for about 5 minutes. Deglaze the pan with the beer, using a wooden spoon to scrape and release all the tasty browned bits of porky goodness. Reduce the beer by half, and then add in the orange juice. Bring to a boil, return the pork to the braising pot followed by the orange halves, cover the pot and place into the oven. Cook until the pork is tender and pulls apart easily, about 3 1/2 hours.
  • Reserve the pork braising liquid which you can use to heat the pulled pork back up before you add the BBQ sauce to it.
  • For the house-made ketchup: Mix the water and vinegar together in a large bowl.
  • Mix the tomato paste with the honey, sugar, salt, cinnamon, cloves, allspice, cayenne and garlic powder in a large heavy-bottomed non-reactive saucepot. Mix in the liquids. Whisk everything together over medium heat on your stove top. Bring to a boil, turn down the heat and allow to simmer 1 1/2 hours. Taste for salt balance, then strain through a fine mesh strainer. This is the first part of the Calafia BBQ sauce.
  • For the Calafia hot sauce: Combine the tomato paste, water, tamarind paste, orange juice, pinot noir, vinegar, fish sauce, Worcestershire sauce, carrots, celery, onions habaneros, jalapenos, chipotles, ginger, brown sugar, coriander and cumin in a large heavy-bottomed non-reactive saucepot over medium heat. Bring to a boil, turn down to a simmer and simmer for 1 1/2 hours.
  • Transfer the mixture to a high-powered blender and puree until ultra-smooth. Pass the hot sauce through a fine mesh strainer and taste for salt balance.
  • To make the Calafia BBQ sauce you combine 2/3 of the Calafia house-made ketchup to 1/3 of the Calafia hot sauce. If you like your sauce spicier, you can always add more hot sauce to the ketchup.
  • Once you've blended your sauces together well, introduce the sauce to the braised and pulled pork. Mix small amounts of pork to sauce until you've achieved the saucy desired delicious porky consistency.
  • Now your pork is sauced and ready serve over steamed organic brown rice, sauteed organic baby spinach and roasted yams.

CARIBBEAN BRAISED PORK WITH CITRUS



Caribbean Braised Pork With Citrus image

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

1 cup orange juice
1/4 cup lime juice
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
1 teaspoon black peppercorns, crushed
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt
1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 3-inch pieces (or butt)
1 cup beef stock (or chicken)
1/2 cup orange juice
1 (15 ounce) can tomatoes, drained and chopped
2 bay leaves
hot sauce
cilantro, chopped (to garnish)
lime wedge (to garnish)

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



Citrus-Braised Pork image

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

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

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 GLAZED PORK BELLY



Citrus Glazed Pork Belly image

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

4 lbs pork belly, cut into portions about 4 1/2 by 3-inches each
salt & freshly ground black pepper, to taste
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
4 1/2 cups chicken stock
2 cups orange juice
1/4 cup light brown sugar
4 sprigs fresh thyme
4 whole cloves
1/2 teaspoon whole allspice
2 cups orange juice
3/4 cup sugar

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

CITRUS PORK CHOPS



Citrus Pork Chops image

"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

4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice

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

PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"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

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

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.

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2016-05-03 For pork: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes ...
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SLOW BRAISED PORK SHOULDER WITH LATIN-STYLE CITRUS CHILI SAUCE
In a large braising pan over medium high heat, sear pork shoulder on all sides in vegetable oil until evenly browned. Place in ceramic crock pot or covered braising pan. Pour Gold Label Latin-Style Citrus Chili Sauce into crock pot. Cover and turn on high. Let braise 6-7 hours until meat is very tender (If oven braising, cook at 250° F for 5-6 ...
From customculinary.com


CITRUS BRAISED PORK TACOS (PART I) | PORK TACOS, BRAISED PORK, SPICY …
Feb 10, 2018 - This Pin was discovered by Rose Frey. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


BRAISED PORK AND VEGETABLES WITH CITRUS SOY SAUCE - KIKKOMAN …
Preparation. 1. Mix all the ingredients together for the citrus soy sauce. Dab the pork dry, cut into 4-5 cm square slices and season lightly with salt and pepper. 2. Trim and wash the Chinese leaves and cut into approx. 5-6 cm squares. Wash the mushrooms, remove the stalks and quarter or halve them, depending on size.
From kikkoman.eu


CITRUS BRAISED PORK COLLAR WITH CHARRED SUGAR SNAP PEAS & GREEN …
2022-01-28 Place the herbs into the bowl of a food processor and pulse until the herbs are finely chopped. Add the avocado flesh, lemon juice, olive oil and salt. Process until smooth, about 1 minute. Add several tbsp of the green goddess to the snap peas and toss to coat. Serve alongside the platter of pork with slices of cara cara or other citrus.
From flamingoestate.com


CITRUS-BRAISED PORK | RECIPE | BRAISED PORK, BRAISED PULLED PORK, …
May 20, 2019 - Using a Dutch oven to make citrus-braised pulled pork indoors is easy and foolproof with this flavorful recipe. May 20, 2019 - Using a Dutch oven to make citrus-braised pulled pork indoors is easy and foolproof with this flavorful recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


CITRUS AND BEER BRAISED PORK - WALNUTTREEBAKINGCO.COM
Marinate pork for at least 8-12 hours. When the pork has marinated, place the pork and marinade in a slow cooker. Add: 1 medium onion, sliced 1 tablespoon fresh cilantro 1 jalapeno, minced 1 bottle Blue Moon beer Cover and cook on low for 4-7 hours until the pork is tender and falls apart. Serve over rice or eat as a sandwich!!!
From walnuttreebakingco.com


CITRUS-BRAISED PORK TACOS – VENANGO EXTRA.COM
2019-02-07 1 1/2 teaspoons lime juice, plus lime wedges for serving. 18 (6 inch) corn tortillas, warmed. For the pork: Adjust oven rack to lower-middle position and heat oven to 300 F. Heat oil in Dutch oven over medium heat until shimmering. …
From venangoextra.com


CLASSIC BEER- AND CITRUS-BRAISED CARNITAS - LAKE ISLE PRESS
2020-07-14 Preheat oven to 300°F. TO BRAISE THE PORK, combine all the ingredients for the braised pork in a large roasting pan. Cover the pan snugly with aluminum foil and roast for 3 hours. Take the pan out of the oven and allow the meat to …
From lakeislepress.com


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