Saturday, November 7, 2009

Slow Roasted Pork with Citrus and Garlic

Today I cooked this Food Network Magazine recipe in my slow cooker.
It was an experiment to see if I could convert their recipe, pork shoulder marinated overnight and roasted in the oven, into an even easier version for my slow cooker.  I was successful and once again I was able to enjoy a nice dinner without spending all afternoon in my kitchen.  I'm sure the original recipe is delicious and worth a try.  Either recipe will produce tender pork, full of wonderful flavor from orange, lemon and lime juices, garlic, thyme, oregano, coriander and Worcestershire sauce.  

Here is my converted slow cooker recipe.  I served it with sweet potato fries (frozen from Costco) and steamed veggies.  Actually, my husband cooked the sides while I was at yoga.  I was centered, dinner was ready and it was all good!!


10 cloves garlic
1 tablespoons oregano
1 teaspoon thyme
1 tablespoon coriander
1 teaspoon cumin
4 bay leaves
salt and pepper
2 tablespoons olive oil
1 4-6-pound pork shoulder
Juice of 5 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
6 oz light beer
1/4 cup Worcestershire sauce
3 white onions, sliced 

Combine garlic, oregano, thyme, coriander, cumin, bay leaves, orange, lemon and lime juices, beer and Worcestershire sauce in a slow cooker.  Add orange and lemon peels and onions.  Trim all but a thin layer of fat from the pork and season well with salt and pepper.  Heat olive oil in a large pan to medium high heat and brown pork on all sides, 3 minutes per side.  Add pork to slow cooker and cook on low for 8 hours or on high for six hours.  Remove pork and shred or slice for serving.    

**Picture featured in this post is copied from the Food Network website recipe page.  I will try to add a picture of my dish to show the comparison.  I think it was pretty close!!


  1. Deeeeeeelicious !

  2. You make me laugh, and that's well worth checking out your blog again even if I never get it together to make the recipes!