Florida Orange Juice and Rosé-Braised Pork

DinnerPork

Apr 28

Orange juice does triple duty here: it tenderizes the pork, reduces into a glossy, citrusy braising liquid, and punches up an herb sauce for a bright finish. Serve over savory, almond-studded pearl couscous for a stunning centerpiece, then pile leftovers onto sandwiches with garlicky aioli and greens.

Florida Orange Juice and Rosé-Braised Pork

Servings: 6–8

Prep Time: 25 minutes

Cook Time: 3–3 1/2 hours

Print the Recipe

Ingredients

For the Pork:
- 1 (3–4 lb) pork shoulder (bone-in or boneless)
- 1 1/2 tablespoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 2 tablespoons olive oil
- 1 Florida navel orange, quartered (peel on)
- 1 large yellow onion, cut into large wedges
- 1 head garlic, top 1/4 sliced off
- 1 cup Florida Orange Juice
- 1 cup rosé wine, or substitute broth or water
- 1/2 cup white wine vinegar
- 3 bay leaves
- 1 habanero chile, halved
For the Herb Sauce:
- 1 cup finely chopped parsley
- 1 garlic clove, grated
- 2 tablespoons Florida Orange Juice
- 1/4 cup reserved braising liquid
- 1 reserved orange quarter (from the braise)
- Olive oil
For the Couscous:
- 1 1/2 cups pearl couscous
- 1 1/2 cups reserved braising liquid (plus water if needed)
- 1/2 cup toasted almonds, chopped
- Olive oil
- Kosher salt

Instructions

Prep the pork: Preheat oven to 425°F. Add the orange, onion, garlic, and half the salt and pepper to a large Dutch oven. Place the pork on top, pat dry, and rub with olive oil and remaining salt and pepper.
Sear in the oven: Transfer to the oven, uncovered, and roast for 25–30 minutes, until the pork begins to brown and the edges take on color.
Build the braise: Remove from the oven and carefully pour in the orange juice, rosé, and vinegar. Add bay leaves and habanero.
Braise low and slow: Reduce oven to 325°F. Cover and braise for 3–3 1/2 hours, until the pork is very tender and pulls apart easily.
Rest + crisp: Transfer the pork to a sheet pan and let rest for 15–20 minutes. Increase oven to 450°F. Tear or cut the pork into large chunks, then return to the oven and roast for 15–20 minutes until edges are crispy and caramelized.
Strain + skim the broth: Strain the braising liquid, reserving 1 orange quarter, the softened onions, and the garlic cloves. Skim excess fat from the surface. Reserve about 1 3/4 cups total for the couscous and sauce. Add water if needed to reach that amount.
Make the herb sauce: In a bowl, combine the parsley, grated garlic, orange juice, 1/4 cup reserved braising liquid, and the flesh from one reserved orange quarter. Lightly mash the orange flesh with a spoon to break it into small pieces, then stir to combine. Add olive oil to loosen into a spoonable sauce, then season to taste with salt.
Cook the couscous: Heat a drizzle of olive oil in a saucepan over medium heat. Add the couscous and toast until lightly golden. Stir in the reserved braised onions, then press the garlic from their skins into the pan, mashing lightly to incorporate. Add 1 1/2 cups reserved braising liquid (plus water if needed) and a pinch of salt. Simmer until the couscous is tender and the liquid is absorbed, 8–10 minutes. Fold in the toasted almonds.
Assemble and serve: Spoon couscous onto a platter, top with crispy pork, and drizzle with herb sauce. Finish with fresh herbs, if desired.