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Slow-Roasted Pork Shoulder with Tequila Citrus Sauce
Slow-Roasted Pork Shoulder with Tequila Citrus Sauce
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From: EatingWell Magazine, December 2019
Pork shoulder makes a wonderful roast because it has enough fat to keep it moist and tender during low and slow cooking. The citrus sauce has a smoky, agave sweetness from the tequila and produces a bright counterpoint to the unctuous meat. Serve any extra sauce for dipping.
- By: Bruce Aidells EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Spice Rub & Pork
- 2½ tablespoons chopped fresh sage
- 2 tablespoons minced garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon lemon zest
- 2 teaspoons kosher salt
- 2 teaspoons ground pepper
- 1 teaspoon cumin seeds
- 1 (4 pound) boneless pork shoulder roast
- Sauce
- 2 cups orange juice
- ⅓ cup lemon juice
- ⅓ cup lime juice
- ¼ cup agave syrup or corn syrup
- ¼ cup tequila
- 1 tablespoon fish sauce
- 2 teaspoons minced garlic
- ½ teaspoon hot sauce
- ¼ cup fresh cilantro for garnish
Preparation
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Prep
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Ready In
- To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.
- When ready to roast the pork, position a rack in bottom third of oven; preheat to 450°F.
- Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.
- Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170°F for a tender but sliceable texture or 180°F for a pull-apart texture, 2½ to 3½ hours.
- Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.
- Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).
- Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.
- To make ahead: Refrigerate pork (Step 1) overnight.
- Serving size: 3 oz. pork and generous 1 Tbsp. sauce
- Per serving: 254 calories; 15 g fat(5 g sat); 0 g fiber; 8 g carbohydrates; 18 g protein; 13 mcg folate; 69 mg cholesterol; 6 g sugars; 4 g added sugars; 113 IU vitamin A; 20 mg vitamin C; 29 mg calcium; 1 mg iron; 374 mg sodium; 302 mg potassium
- Nutrition Bonus: Vitamin C (33% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2½ medium-fat protein, ½ fat, ½ other carbohydrate
