Morgan's Roasted Citrus Pork Butt
| Prep Time: 15 min | Serves: 8 |
| Cooking Time: 90 min | Yield: 8 4ounce servings |
I had a small pork butt roast and didn't know what to do with it, so I googled it and this is what I found.
Ingredients
- 2 lb Pork Butt Roast
- 1 medium Yellow Onion
- 5 Garlic Clove
- 2 tbsp Soy Sauce
- 1 Mandarin Orange in Pull-Top Cans
- 1/2 cup Pineapple Chunks- Half Can
Directions
Preheat the oven to 325°F
Start a 12″ cast-iron skillet warming on a medium-high burner with a thin layer of olive oil in the bottom of it
Season the roast, rubbing salt and pepper on all sides
Sear the sides of the roast in the skillet
While the roast is searing, dice the onions and garlic
When you’ve seared all sides of the roast, shut off the burner, lift the roast, and toss the onions and garlic into the pan, setting the roast back on top of them
Pour enough soy sauce over the top of the roast to lightly coat it
Pop the skillet and roast into the oven with a meat thermometer in the roast
Drain the pineapple, and dump it, the oranges, and the syrup from the oranges into a blender. Buzz it up, and toss it into the fridge for now
When the roast hits 140°F, pull it out, and dump the citrus blend over it — in my case, it came about halfway up the side of the roast, which seems about right
Pop it back into the oven until the roast reaches an internal temp of 155°F
Pull the roast out and drain the juices from the pan
Cover the roast with a piece of tinfoil, and let it rest until it reaches 160°F
Slice and serve