Pork is actually one of my favorite things to prepare because it’s easy and it always turns out great without much work. Pork Shoulder or Pork Butt, as it is often called, is a fattier cut of meat, but don’t let that scare you away. It’s the cut of pork with the most flavor and after several hours in the oven, most of the fat melts away, and leaves you with the most succulent meat you’ve ever tasted.
A good dry rub is a nice place to start with most large pieces of meat and I often let the pork hang out in the refrigerator for a few hours before roasting to air dry, which allows the spices to absorb in the meat. I then, place the meat in the oven for a few minutes at high heat and then, reduce the heat down to roast low and slow for several hours. The oranges and olives cook down with the juices from the pork and create the most wonderful pan sauce with no additional cooking required. Serve the roast with potatoes or wild rice and you have yourself one impressive dinner.
3 pound pork shoulder, boneless
2 teaspoons paprika
1 1/2 teaspoons chili powder
2 teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper
2 large oranges, peeled and sliced crosswise
1 cup good olives
- Remove pork from packaging. In a small bowl, mix together paprika, chili powder, onion powder, salt and pepper. Rub on all sides of pork and place in roasting pan. Put in refrigerator for 3-4 hours to absorb spices, do not cover.
- Remove pork 1 hour before roasting. Preheat oven to 425 degrees. Place pork in oven and cook for 40 minutes. Remove and reduce heat to 350 degrees. Add oranges and olives to roasting pan. Cover with foil and cook for 3-4 hours, or until fork tender.
- Remove from oven and place on a platter. Ladle sauce with oranges and olives over top. Slice and serve warm. Enjoy!
I can’t imagine the flavor combination of oranges and olives. However, I’m intrigued enough to try it. You haven’t steered us wong before. Fingers crossed.