Wednesday, March 16, 2011


You will have to start about 16-17 hours ahead of dinner time

A 6 pound boneless pork shouler roast

½ cup fresh orange juice

One orange cut in wedges unpeeled

6 garlic cloves pressed

4 TBS Worcestershire sauce

4 TBS honey

1 tsp ground cumin

1 tsp ground coriander

¼ cup dijon mustard

Sea salt and pepper

Mix all above ingredients and marinate the meat for at least eight hours or overnight in a large container or plastic bag in the refrigerator. When you are ready to roast the pork remove from marinate and place on a cooking rack in heavy roasting pan. Pour the marinate juices over the roast, cover with roasting pan or cover with foil and bake at 140 degrees for 10 hours. One hour before ready to serve remove the foil or top and increase the temperature to 370 degrees so the roast will develop a nice crust and golden color. Place roast on a platter, cover with foil and sit in a warming drawer or in the oven. Strain the pan juices and return to the roaster. Place on stove top and add some more orange juice or red cooking wine. Allow simmering for 5-7 minutes and then add 1 TBS corn starch, diluted in ¼ cup water. Whisk well so not to have lumps and according to the thickness you wish you could add more orange juice until you achieve a velvety and whipping cream consistency sauce. In fact a splash of real cream can give a more velvety and appetizing color to the sauce since it is rich in butter. I prefer to slice the roast with an electric knife so to achieve thinner slices.

Just about every side dish is complimented by this roast. For example garlic, lemon roasted potatoes, basmati rice or simply a rich green salad with good sourdough bread. Enjoy…would love to hear from you as to the outcome of this dish.


Jillie's Mom said...

Looks as wonderful as it tastes! Thank you for posting this recipe...

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