Beef, Pork, Lamb, Venison

Slow-Roasted Pork with Citrus and Garlic + Top 5 2014 posts


Slow-Roasted Pork with Citrus and Garlic

For many years, it has been a family tradition to go out for Peking Duck for Christmas Day dinner. Since we moved to San Diego, though, we have had this meal at home due to the absence of a truly good duck restaurant south of Orange County. This year, I tried something completely different – a slow roasted pork with citrus and garlic.

I marinated the pork in a blend of garlic, herbs, onion and lots of citrus for 2 days. Slow roasting brings the best in the pork, creating tender, juicy and flavorful meat. It’s the best combination of tangy and savory flavors. This pork makes awesome leftover too and tastes even better next day. 

On the last day of the year, I thought i would share the most popular posts in 2014. Happy New Year to all!!!

Mac-n-Cheese Lasagna



Portobello “Pizza”


Roasted Sweet Potato and Corn Soup


Chicken Kebab with Plum and Citrus Marinade


Coffee and Chili Rubbed Steaks



Slow-Roasted Pork with Citrus and Garlic

  • Servings: 8
  • Time: 6 hr 10 min
  • Difficulty: easy
  • Print


  • 10 cloves garlic
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 bay leaves
  • Kosher salt and freshly ground pepper
  • 1 6 -to-8-pound Boston butt pork shoulder
  • Juice of 6 oranges, peels reserved
  • Juice of 4 lemons, peels reserved
  • Juice of 4 limes
  • 1/4 cup Worcestershire sauce
  • 3/4 cup extra-virgin olive oil
  • 3 white onions, thinly sliced


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Adopted from food network

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  • Reply
    December 31, 2014 at 9:41 am

    Surely, a feast for the eyes! Great recipes, I especially love the pork and all its good spices. Happy New Year 2015!

  • Reply
    Bonnie Eng
    December 31, 2014 at 12:44 pm

    Delicious, through and through…love your posts, looking forward to more of them in 2015! 😉

    • Reply
      December 31, 2014 at 3:25 pm

      Thanks Bonnie! Same here-looking forward to your new inventions:)

  • Reply
    December 31, 2014 at 2:30 pm

    Olga this pork looks absolutely delicious. I love your posts and I look forward to more! All the best in 2015 😊xx

  • Reply
    December 31, 2014 at 2:56 pm

    That pork roast looks amazing, you can actually see how tender and flavorful it is. Best wishes for a wonderful 2015, Happy New Yearl.

    • Reply
      December 31, 2014 at 3:30 pm

      Thanks! Yes, it was very tender and flavorful:) happy new year!!

  • Reply
    "Cheffie Cooks"
    December 31, 2014 at 5:32 pm

    Greetings from sunny Florida. I have a site dedicated to cooking/recipes using Citrus; it is so much fun creating, tweaking, cooking using Citrus! Great job! Cheryl

    • Reply
      "Cheffie Cooks"
      December 31, 2014 at 5:33 pm

      PS Happy*New*Year*!!! CLW

    • Reply
      January 1, 2015 at 8:37 am

      Thanks Cheryl! I will definitely spend more time checking your website! You have some great recipes:) thanks for stopping by! Happy New Year to you too!

  • Reply
    January 1, 2015 at 4:27 am

    Wow! Planning TWO days ahead! 🙂 Looks & sounds amazing. Happy New Year to you!

  • Reply
    January 1, 2015 at 5:48 am

    That pork looks gorgeous & love your roundup of posts! Look forward to seeing ore deliciousness in the new year 😀

    • Reply
      January 1, 2015 at 8:33 am

      Thank you so much Naina! Same here- looking forward for your new posts:)

  • Reply
    January 5, 2015 at 1:17 am

    This is a must try – I love pork and the preparation sounds and looks fabulous! Great round up too!

  • Reply
    January 15, 2015 at 4:52 am

    Lovely looking pork, sounds delicious. Will be giving those portobello pizzas a go too 🙂

    • Reply
      January 15, 2015 at 7:44 am

      Thanks! I am glad you liked it! Portobello pizzas are great! Hope you try:)

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