Orange Marinated Pork
|Pork shoulder roast||4 Pound|
|Garlic||3 Clove (15 gm), slivered|
|Fresh lemon juice||2 Tablespoon|
|Onion||1 , sliced|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cold water||2 Tablespoon|
The night before: Peel rind of 1 orange and cut into fine julienne strips.
Wrap in plastic and refrigerate.
Squeeze juice from all oranges and measure. (You should have about 3/4 cup/175 mL.)
With damp towel, wipe meat well and trim all fat.
Cut slits in meat and insert garlic slivers.
In ceramic liner of slow cooker, combine orange juice, lemon juice, onion, bay leaves, clove, oregano, salt and pepper.
Place meat in centre and turn to coat with marinade; cover and refrigerate, turning meat once or twice, if possible.
Next morning: Replace liner in slow cooker; cover and cook on low setting until tender, about 10 hours.
Transfer roast to warm platter.
Remove clove and bay leaves from sauce and discard.
Set cooker on high.
Dissolve cornstarch in cold water; stir into cooking liquid with reserved orange rind.
Bring to boil, stirring often, and boil until sauce thickens slightly, about 15 minutes.
Slice meat and serve with sauce.