Juiced-up Roast Pork Recipe

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Ingredients:

Serving

2 cups orange juice
1/2 cup firmly packed dark brown sugar
1/4 cup loosely packed fresh oregano leaves
1/4 cup loosely packed fresh sage leaves
1 tbsp salt
1 tbsp garlic powder
1 tbsp paprika
1 1/2 tsp onion powder
1 tsp ground chipotle chile powder
1 (5- to 6-lb.) boneless pork shoulder roast ( boston butt)

Directions:

Process orange juice and next 8 ingredients in a blender until smooth.
Pierce roast with a sharp knife at 2-inch intervals. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.
Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan.
Bake at 450° for 30 minutes. Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4222.57 Kcal (17679 kJ)
Calories from fat	758.06 Kcal
		% Daily Value*
Total Fat	84.23g	130%
Cholesterol	1632.6mg	544%
Sodium	8511.26mg	355%
Potassium	11968.04mg	255%
Total Carbs	185.11g	62%
Sugars	148.15g	593%
Dietary Fiber	12.15g	49%
Protein	635.98g	1272%
Vitamin C	251.8mg	420%
Vitamin A	0.1mg	5%
Iron	37.1mg	206%
Calcium	704.1mg	70%

Amount Per 100 g
Calories	123.84 Kcal (518 kJ)
Calories from fat	22.23 Kcal
		% Daily Value*
Total Fat	2.47g	130%
Cholesterol	47.88mg	544%
Sodium	249.62mg	355%
Potassium	351mg	255%
Total Carbs	5.43g	62%
Sugars	4.34g	593%
Dietary Fiber	0.36g	49%
Protein	18.65g	1272%
Vitamin C	7.4mg	420%
Iron	1.1mg	206%
Calcium	20.6mg	70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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