Cookbook Review & Recipe From The Splendid Table's How To Eat Weekends

More from this source
The Kitchn

Comments

Add a comment

Ingredients

6- to 7-pound boneless pork shoulder or Boston butt, well marbled

1 generous teaspoon whole cloves, or 1 level teaspoon ground

1 generous teaspoon whole allspice, or 1 level teaspoon ground

1 generous teaspoon coriander seed, or 1 level teaspoon ground

1 generous teaspoon black peppercorns, or 1 level teaspoon ground black pepper

2 1/2-inch cinnamon stick, broken, or 2 teaspoons ground

1 tablespoon kosher salt

6 large garlic cloves, thinly sliced

1/8 cup good-tasting extra-virgin olive oil

1 1/8 cups orange juice

1 1/2 cups dry red wine

2 tightly packed tablespoons fresh rosemary leaves

1/2 medium onion, chopped

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

1 thin-skinned orange, such as Valencia, Temple, or Hamlin, unpeeled, sliced into thin rounds

3 days seasoning time to make a pork roast? Get out...

You might also like

Lentils With Broiled Eggplant Cookbook Revie...
The Kitchn
Gluten-Free Strawberry Cupcakes Cookbook Rev...
The Kitchn
Michel Richard's Extremely Chocolaty Chip Cooki...
The Kitchn
Cookbook Review & Recipe From Flour: Recipes Fr...
The Kitchn
Cookbook Recipe & Review Of A Cook's Journey To...
The Kitchn
Cookbook Review &Amp Recipe From Momofuku Milk...
The Kitchn
Cookbook Review And Recipe From Barefoot Contes...
The Kitchn
Cookbook Review + Recipe From Paletas: Authenti...
The Kitchn
Cucumber And Mint Spiced Lamb Salad Cookbook...
The Kitchn
Cookbook Review + Recipe From River Cottage Eve...
The Kitchn