Orange Ginger Pork Roast with Citrus Slaw & Seasonal Vegetables

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Orange Ginger Pork Roast with Citrus Slaw & Seasonal Vegetables. Marinating the pork shoulder over night gives it great flavor and makes it incredibly moist.

What You Need To Make This Recipe

Fruit Orange Navel $1.25
Pork Pork, Shoulder Roast $29.85
Produce, Vegetables Cabbage, Green $3.75
Fruit Lime, each $0.49
Produce, Vegetables Scallions bunch $1.99
Produce, Vegetables Garlic bulb $0.95
Produce, Vegetables Ginger, Fresh avg 1/4 lb $2.95
Oils & Vinegars Olive Oil, Extra Virgin $18.99
Herbs Rosemary, bunch $2.99
  • 12-24hrs

    Step 1

    Begin marinating your pork shoulder a day ahead. In a dish combine the orange juice, zest, ginger, rosemary, and olive oil. Place the pork shoulder in a shallow dish or a plastic bag and add the marinade (reserve some for a sauce if you like). Make sure the meat is well coated and refrigerate for 12-24 hours. The longer it marinates the stronger the flavors will be.

  • 2 hours

    Step 2

    Preheat your oven to 350 degrees. Remove your pork shoulder from the marinade and pat dry. If you have garlic cloves to spare, use a knife to make small slits in the roast and slip a garlic clove in each slit. This will add more flavor to the pork. Surround the pork with diced carrots and onions. Season with salt and pepper. Roast for 1 1/2 hours. Turn up the oven heat to 400 degrees and cook for another 30 minutes.

  • 5 min

    Step 3

    In a large mixing bowl whisk together your lime juice and 2 tablespoons olive oil. Add shredded cabbage to the bowl and mix with the dressing. Garnish the cabbage with chopped scallions.

Ingredients

  • Pork Shoulder Roast
    1
  • Oranges
    2 zested & juiced
  • Ginger
    1 TBS minced
  • Rosemary
    1 TBS chopped
  • Carrots
    3 diced
  • Onion
    1 sliced
  • Cabbage
    3 cups shredded
  • Garlic
    2 cloves minced
  • Scallions
    1/4 cup chopped
  • Lime
    1 juiced
  • Olive Oil
    1/4 cup + 2 TBS
  • Salt & Peppe