Caribbean Braised Pork With Citrus Recipes

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

CARIBBEAN CITRUS PORK

Steps:

• Remove the white membranes and seeds from the orange segments; set aside.
• Heat oil in a skillet over mdim-high heat.
• Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
• Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
• Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
• Cook to reduce by half; about 3 minutes.
• Return pork to pan with orange segments; cook to heat through, 3 minutes.
• Serve over rice if desired.

CARIBBEAN BRAISED PORK WITH CITRUS

Steps:

• Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
• Refrigerate covered overnight, stirring occasionally.
• Remove the pork from the marinade, reserve the marinade.
• Heat the oil in a large pot over high heat and brown the pork in batches.
• Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
• Cook until the marinade is reduced by half and add the pork and remaining ingredients.
• Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
• Serve garnished with cilantro and lime wedges.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

BRAISED PORK CHOPS WITH CITRUS GLAZE

Steps:

• In a high sided saute pan with a lid, heat the oil over medium-high heat. Season the chops with salt and pepper and cook until golden, about 3 minutes per side.
• Scatter the onions and garlic around the chops. Nestle the rosemary sprig into the onions, sprinkle the brown sugar over top, add the broth, and top each chop with 2 slices of lemon. Reduce the heat, cover the pan, and simmer gently until almost cooked through but still pink, about 10 minutes.
• Transfer the chops to a plate and leave the onions and garlic in the pan. Briskly simmer the liquid, scraping up any caramelized bits from the bottom, until syrupy, about five minutes. Off the heat, discard the rosemary sprig and stir in the butter. Check the seasoning and serve chops topped with onions, sauce, and lemon slices.