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Pork Roast

Pork Roast
  • Prep 25 min
  • Total 28 hr 45 min
  • Ingredients 17
  • Servings 6
For my New Year’s menu, I always prepare a traditional family recipe. Over the years, I have added my own twist to this Mexican inspired New Year’s dinner recipe. In Mexico, sour oranges are popular and used to prepare many traditional Mexican recipes. Since they are not available in my area, I’ve recreated their flavor by combining lemon juice and orange juice.

Ingredients

  • 2 1/2 cups orange juice, fresh or store bought
  • 1/2 cup lemon juice, fresh
  • 2 tablespoons annatto powder or paste
  • 2 tablespoons chile ancho powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cumin seeds
  • 2 tablespoons pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red pepper flakes
  • 1/4 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1 large sweet onion, sliced
  • 6 cloves garlic, sliced
  • 5 pound pork shoulder/leg, bone in roast
  • 4 cups water

Directions

  • 1
    In a large bowl, combine all of the ingredients except onions, garlic and pork shoulder. Whisk together until well blended. Taste for salt and season to taste. Stir in the onions and garlic. Add the pork roast, making sure that it is mostly covered by marinade. Refrigerate and marinate for up to 24 hours, turning over after 12 hours.
  • 2
    Remove the pork from marinate 1 hour before roasting. Strain the marinade and transfer to saucepan. Heat to low until sauce becomes thick, remove from heat. Pour 1 cup of sauce into a small bowl, reserving the remaining sauce.
  • 3
    Preheat oven to 350°F. Place the roast on roasting rack inserted in a shallow pan. Add 2 cups of water to bottom of pan. Roast for the first 2 hours uncovered, checking for water level.
  • 4
    Baste the pork with sauce reserved in small bowl. Cover loosely with foil paper and continue roasting for 1 more hour. Uncover roast, cook for another 1 to 1 1/2 hours, or until instant-read thermometer reads 180°F in the deepest part of roast (all ovens vary in temperature). Baste every 20 to 30 minutes making sure you don’t run out of water in the bottom of pan.
  • 5
    Let roast rest for 20 to 25 minutes before carving. Warm up the remaining sauce and serve over carved pork.

  • If you have time, I would suggest marinating the pork for up to 3 days for added flavor. If you wanted to use the roast for pulled pork, you would roast it at a lower temperature for a few more hours.

No nutrition information available for this recipe

  • For my New Year’s menu, I always prepare a traditional family recipe. Over the years, I have added my own twist to this Mexican inspired New Year’s dinner recipe. In Mexico, sour oranges are popular and used to prepare many traditional Mexican recipes. Since they are not available in my area, I’ve recreated their flavor by combining lemon juice and orange juice.
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