Orange Pork Shoulder Roast

by JR Meats on September 28, 2015

orange shoulder roast

orange shoulder roast

Enjoy this recipe from Wendy Gornick from Sweet Grass Farm in New York.

Serves: 4-8

  • 2 to 4 pound pork shoulder roast
  • 1 tablespoons olive oil
  • 1/2 tablespoons dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon powdered mustard
  • 1/2 teaspoon rosemary, crushed
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 sweet potatoes, peeled


Preheat oven to 325degreesF

Bring the pork roast to room temperature. Heat the olive oil over high heat in a Dutch oven. Brown the meat on all sides, about 2 to 3 minutes per side; finish browning with the fat-side up. Whisk together the orange juice, brown sugar, Worchestershire sauce, mustard, rosemary, salt, pepper, and pour over the roast. Cover tightly, and bake for one hour, basting occasionally.

Meanwhile, cut each of the potatoes into 8 wedges. After 1 hour, scatter the potatoes in the sauce around the roast. Cover, and continue roasting until the potatoes are tender and the internal temperature of the meat refisters 150-155F on an instant-read thermometer. Allow the meat to rest for about 10 minutes before serving.

To serve, move to a warm platter, slice the meat, arrange the potatoes alongside, and spoon the sauce on top, allowing some to dribble over the potato wedges.

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