Alarita Citrus Pork Roast

Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who are adventurous eaters for the most part.

Today I’m aiming  for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.

With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.

The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.

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Alarita Citrus Roasted Pork
Savory & Sweet Pork roasted to tender perfection. Combining the flavors of citrus with savory garlic herb.
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Rating: 0
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees
  2. Season Pork Roast generously with Salt, Pepper, and Alarita Dry Rub Seasoning
  3. Place in Dutch oven, line sides of roast with onions, garlic, and peppers Line the top of the roast with oranges then peppers
  4. Pour Apple Cider Vinegar & White Whine over vegetables on each side,
  5. Place Lid on Dutch oven and place in oven 1 hr 15 min per pound. If roast is still not tender check every 20 minutes until fork tender.
  6. When Roast is fork tender remove to serving plate, cover with aluminum foil and let rest for 7 minutes before shredding.
  7. Strain vegetables from liquid. Reduce liquid on med heat by half.
  8. Pour into an oil separator and pour juices over roast to serve. If you do not have an oil separator then pour juices into a jar and remove top oil layer with a turkey baster or ladle. Serve
Recipe Notes

If you do not have an oil separator then pour juices into a jar and remove top oil layer with a turkey baster or ladle.

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