"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Slow Roasted Pork Recipe

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This recipe for Slow Roasted Pork, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
1/2 cup fresh orange juice
1/2 cup grapefruit juice
1/3 cup fresh lemon juice
3 bay leaves crumbled
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 ( 5 or 6 -pound )Boston butt pork roast or pork shoulder
1 Tablespoon vegetable oil
Garnishes: lemon slices, grated lemon rind

Directions:
Directions:
COMBINE: first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.
REMOVE roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.
BAKE, covered, at 275 for 6 to 7 hours or until meat can be shredded . Garnish, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min. Chill at least 4 hrs. or overnight
Personal Notes:
Personal Notes:
Serve shredded over rice and peas. Excellent for casual Christmas Eve supper . Add a salad and rolls .

 

 

 

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