This peach summer dessert is delicious! would taste even better when topped with a scoop of vanilla ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs 5 mins |
| Additional Time: | 6 hrs |
| Total Time: | 13 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (4 pound) pork butt roast
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ¾ cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ½ cup extra-virgin olive oil
- ¼ cup chopped cilantro
- 6 cloves garlic, pressed
- 2 oranges, zested
- 1 lime, zested
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
Instructions
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 1536 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Only change was I left out the cilantro. If in a hurry, just use store bought orange juice and lime. “Store bought is fine” said a noted cook.
I was excited about the idea of having a new pork recipe other than carnitas and this one was pretty good but I don’t think it was spectacular especially considering all the work you put into prepping the marinade. I served it with mexican style pinto beans and rice. I’m not sure I would go through all the trouble again to juice and zest the fruits.
I had a great outcome. The only modification I made was to use sour orange juice (naranja agria). Next time I will cut the juice mixture with a cup or so of water and see how that turns out.
This was delicious! My family raved about it for weeks. It cooked faster than the recommended 7 to 8 hours(about 6) so I did not finish in the oven so not to dry it out. I added chopped green onion in the marinade. I give this 10 out of 5 stars! Enjoy.
We enjoyed the combination of flavors. Meat was too tender to slice well, so we shredded it. It was very time consuming.
I used pork loin instead (all I had) and cooked it in insta pot on low pressure cook for hour and a half, as I was camping I put it on the grill over fire to get the charring. while pork was resting I reduced some of the sauce and finished with butter to put over the pork like a thin gravy.
We used the sauces from the crockpot as a dipping sauce and poured some over the rice. Excellent.
Very good. No changes.
We loved this. Had no leftovers. Going in my recipe box.
Recipe is very good, but I felt like there was something missing….needs some sort of sauce.