Name: Burnt Orange and Coriander Roast Pork
Yield: 8 Servings
Ingredients: 4 large oranges, halved; ¼ cup coriander seeds; 1 Tbsp. cumin seeds; 1 Tbsp. dried oregano; 12 garlic cloves, coarsely chopped; 4 canned chipotle chiles in adobo; 2 Tbsp. honey; ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, plus more; 1 8–10-lb. skinless, boneless pork shoulder (Boston butt)

Image may contain Meat Food Beef Plate Blade Weapon Knife and Pork

Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman

Loosely based on the many rich, brick-red pork stews of Mexico, this slow-roasted pork cooks all day in the oven after an overnight marinade. Roasted low and slow with blistered orange halves, toasted coriander, garlic, and chiles, it emerges bronzed and tender, collapsing into thick shreds under the weight of a fork. Repurpose leftovers all week into sandwiches (in a baguette with broiled broccoli rabe and melted cheese); stir-fries (onions, peppers, a splash of sherry, and some doubanjiang); tacos (with guacamole, pickled onions, and jalapeños); fried rice (add chopped kimchi and a couple of eggs); or a diner-style breakfast hash.

What you’ll need

Dutch Oven
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Blender
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Citrus Juicer
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Recipe notes

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Recipe notes

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