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Burnt Orange and Coriander Roast Pork
A centerpiece-worthy roast pork recipe that yields a week's worth of excellent leftover possibilities.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●pot
- ●dutch oven
- ●oven
- ●skillet
- ●blender
📝 Preparation Steps
1
Heat broiler. Place oranges, cut side up, in a single layer on a rimmed baking sheet. Broil until flesh is charred, 7–⏱️ 9 minutes. Let sit until cool enough to handle.
large oranges, halved4
2
Juice oranges into a measuring glass to get 2 cups juice and pulp (add water to bring to correct volume if needed); set orange juice aside. Place juiced orange halves in a large Dutch oven or other heavy pot.
large oranges, halved4
3
Toast coriander seeds, cumin seeds, and dried oregano in a small skillet over medium heat, stirring often, until fragrant, about ⏱️ 2 minutes. Transfer to a blender and add garlic, chipotle chiles, honey, ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, and ½ cup reserved orange juice. Blend on high speed until a mostly smooth paste forms (some texture is okay).
4
Rub chile paste all over pork and set over oranges in pot. Pour remaining reserved 1½ cups orange juice around pork. Cover pot and chill at least ⏱️ 12 hours and up to ⏱️ 24 hours. Let pork sit at room temperature ⏱️ 30 minutes before roasting.
large oranges, halved4
5
Preheat oven to 325°. Roast pork, covered, 3½ hours. Uncover and continue roasting until meat is very tender and shreds easily with a fork, about ⏱️ 3 hours more. Transfer pork to a platter and let rest ⏱️ 20 minutes before shredding or slicing. You can toss the meat with some of the juices and liquid left in the pot if you would like; discard the rest. Do Ahead: Pork can be roasted 5 days ahead. Cover and chill (in liquid), or freeze in a resealable plastic bag up to 1 month.
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