Cuban 24-Hour Roast Pork - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Mesrop
Sure, it takes time to marinate, but after a day, you're rewarded with a pork roast that is simply magnificent.
Ingredients
- 1/2 c. fresh orange or tangerine juice
- 1/4 c. kosher salt
- 2 tbsp. brown sugar
- 1 tbsp. dried rosemary
- 1 1/2 tsp. smoked or sweet paprika
- 1 1/2 tsp. whole black peppercorns
- 1/2 tsp. dried oregano
- 3 clove garlic
- 1 boneless pork shoulder roast
Instructions
- In a small bowl, stir together 2 tablespoon orange juice and cornstarch until smooth. Set aside.
- In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.
- Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.
- In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.
- Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
- To make brine: In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano, and garlic. Bring to a boil; cook, stirring, until salt and sugar dissolve, about 30 seconds. Pour into a large bowl and let cool slightly. Stir in 3 1/2 cups water. Refrigerate until cold, about 30 minutes. Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate 24 hours, turning bag once.
- Preheat oven to 300 degrees. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork 6 hours, or until meat is very tender.
- Remove pork from pan and set aside 30 minutes. Pour pan juices into a bowl and skim off fat (or refrigerate until fat hardens, then remove fat and discard). Set aside; do not clean pan.
- Preheat broiler. Remove strings from pork and return pork to pan.
- To make glaze: In a bowl, stir together sorbet, tangerine juice, brown sugar, and lime juice. Spread pork with glaze and broil about 5 inches from heat until browned, about 3 minutes. Remove roast to a cutting board and let rest 15 minutes. Add pan juices to other reserved juices and reheat in a saucepan.
- Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired. To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up, and eat.
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