Pork with oranges

I have made pork shoulder with oranges a few times, usually when I find the right oranges and have time to marinate the meat. It's not complicated, but it requires a bit of organization. I usually prepare everything in advance, and when it's time to put the meat in the oven, it already has the flavors well incorporated. It's a recipe without difficult technical steps, but with a result that looks good on the table.

Quick info

Total time: about 3 and a half hours (includes marinating)
Preparation time: 20 minutes (excluding marinating time)
Cooking time: about 1 hour and 15 minutes
Servings: 5-6
Difficulty: easy to medium
Recipe type: pork roast for lunch or special occasions

Ingredients

1 kg pork shoulder
2 oranges
3 cloves of garlic
salt
pepper
paprika
oregano
rosemary
oil
100 ml wine (dry white or semi-dry)
100 ml water

Preparation method

1. Wash the pork shoulder well and dry it with paper towels. It is important to be as dry as possible before seasoning so that the marinade adheres well.

2. Wash the oranges and grate the zest from both on a fine grater. The zest should only be the orange part, without the white layer (that is bitter).

3. Crush the three cloves of garlic and mix them with salt, pepper, paprika, oregano, rosemary (to taste), and a little oil. Add the grated orange zest to the mixture. I add the dried spices by eye – about half a teaspoon of each, but there's room for adjustment.

4. Rub the entire piece of meat with this mixture, massaging well to get it everywhere. Place the shoulder in a heat-resistant dish previously greased with a little oil.

5. Cover the dish with aluminum foil and place it in the refrigerator for at least 2 hours. I usually leave it for about 2-3 hours, but if you're in a hurry, an hour works too.

6. After the meat has been refrigerated, take the dish out and pour the juice from one orange, 100 ml of wine, and 100 ml of water over it. There is no need to turn the meat or poke it.

7. Cover again with foil (aluminum or any other works for this step) and place the dish in the preheated oven at 180°C for about 1 hour.

8. After an hour, remove the foil and let it bake for another 15-20 minutes or until the meat is nicely browned on the surface. I check from time to time to ensure it doesn't dry out too much.

9. Remove the roast from the oven and let it rest for 10 minutes before slicing. During this time, the fibers relax, and the meat remains juicier.

Why I make the recipe often

It doesn't require complicated ingredients. The meat stays tender, and the orange does not overpower the flavor, it only complements it. It's easy to organize for a weekend day or a more festive meal. It goes just as well with simple or more elaborate sides.

Tips and variations

Tips

Do not skip the resting time after taking the roast out of the oven. It helps with slicing and the final texture.
If you have time, let the meat marinate for more than 2 hours – overnight is even better.
Be careful with the orange zest – it should only be the orange layer. The white part gives a bitter taste.

Substitutions

You can use pork neck instead of shoulder if you prefer a juicier meat.
If you don't want alcohol, replace the wine with water or clear broth.

Variations

Rosemary and oregano can be left out or replaced with thyme if you prefer another flavor.
For a stronger orange taste, add the juice from the second orange as well. I prefer to use just one for the juice, so it doesn't overpower everything.

Serving ideas

Plain rice or mashed potatoes are the quickest options for a side.
It also goes well with seasonal salads or roasted vegetables.

Frequently asked questions

Do I have to marinate the meat for at least two hours?
It's not mandatory, but it helps a lot with the flavor. If you're in a hurry, you can reduce the time to one hour, but the flavor won't be as intense.

Can I use another type of meat?
It works with pork chops or neck, but adjust the cooking time if the piece is smaller or thinner.

What kind of oranges should I choose?
Ideally, the oranges should be as fragrant as possible, with untreated or organic peel, if you can find them. Wash them well before using the zest.

Can I make the recipe without wine?
Yes, you can just use water or clear broth if you don't want alcohol.

Can I add other spices?
You can adjust to taste – for example, a little thyme or dried garlic, but don't change too much so as not to overpower the orange flavor.

Nutritional values

Approximately, one serving (from 1 kg of shoulder for 6 people) has about 250-300 kcal, with 28 g of protein, 14 g of fat, and 3-4 g of carbohydrates. The wine and orange juice add a few extra calories, but not much. Values may vary depending on the type of meat used and the amount of oil.

Storage and reheating

The meat keeps well in the fridge for 2-3 days, covered. When reheating, use the oven at low temperature or a little in the microwave, covered, so it doesn't dry out. The leftover sauce can be added when reheating for extra moisture. I do not recommend freezing, as the orange can change the taste after thawing.

 Ingredients: 1 kg pork shoulder 2 oranges 3 cloves of garlic salt pepper paprika oregano rosemary oil

 Tags:  pork meat pork with oranges