This roast tastes amazing served straight from the pot with a squeeze of orange or lime juice.
Ingredients
1(4-5 lb.
Place roast, fat side up, in a 5- to 6-quart Dutch oven.
Credit: Blaine Moats
Rub all over pork.
Roast, covered, 3 1/2 hours.
Add orange, lime, and onion wedges.
Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid.
In a large bowl toss meat with enough cooking liquid to moisten.
Once cool, squeeze citrus over meat to release juices; stir into meat.
Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months.
Makes about 7 cups.
Slow Cooker Variation:
Prepare as directed, except place meat in a 6- to 7-qt.
Cover; cook on low 8 to 10 hours, adding citrus and onion the last hour of cooking.
2,000 calories a day is used for general nutrition advice.
