Citrus Chimmichuri Pork Roast

By • January 17, 2012 • 3 Comments

23 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Fall in love with this succulent pork recipe that has a perfect balance of citrus and savory. Its an easy recipe, but makes you look like you’ve been slaving in the kitchen for hours. Serve with Rice and Black Beans. You can even use left overs for pork tacos. ChowBella76

Serves 8-10

  • 1 Zest & Juice of 2 oranges
  • 1 Zest & Juice of 1 lime
  • 1 Zest & Juiceof 1 lemon
  • 2 jalapenos, stemmed and seeded,
  • 2 tablespoons Thyme
  • 1 teaspoon Italian Parsley
  • 1/4 Red Onion
  • 6 Garlic Cloves
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Pepper
  • 2 tablespoons Olive Oil
  • 1 Boneless pork shoulder or tender loin
  1. Preheat the oven to 325 degrees F. Rinse the pork shoulder and pat dry. Using a paring knife, make several ½-inch-deep incisions on both sides of the meat
  2. To make the Chimmichuri Marinade; Add the juices, zest, jalapenos, thyme, parsley, garlic, onion , salt, pepper, and oil, in a food processor or blender and pulse until finely chopped.
  3. Rub the roast with the Chimmichuri Marinade and try and rub some into the incisions.
  4. Place the Roast in a roasting pan fat side up, cover with foil, and cook for 3.5 hours. Uncover and roast for 30 minutes until the meat is fork-tender and the outside its golden .
  5. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a 1/4 cup of chicken broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Photo_squirrel

almost 3 years ago LE BEC FIN

hi bella, just wanted to report back that i made your recipe tonight and it really was terrific. I wanted to tell you what I did . I made the recipe as is but :
- i left out the parsley (i thought "1 measly tsp?what would that do?" !
- i added 1/4 c. cilantro puree
-i halved the thyme because it scared me somehow- 2 T that is.
- To the S and P I added 1-2 T. of toasted ground cumin and rubbed this all over 4 skin- on bone-in turkey thighs (total 4 lb.)that i had punctured all over w/ a boning knife tip.

Then I took the processor-almost pureed liquid mixture and poured it all over the thighs in a 1 gal zip loc bag. Sealed the bag, kneaded a bunch to get the marinade to move everywhere.Regrigerated overnight, turned bag over in the morning and then removed from refrig 3 hrs before cooking.

I then removed the thighs from the bag and put 2 of them onto an oiled sheet pan. 325 degrees , basting every 15 minutes (maybe not necessary with all that marinade in the meat) for 1 hour or more, til thermometer read around 145-150 degrees F. WOW!! So much flavor ,and not too salty either. Needed no seasoning (one of my highest forms of praise!)

Just fyi,i wanted to compare the slow roasted thighs with braised thighs, so i put the other 2 thighs in a pot (just big enough to fit them) and poured the bag marinade over them; covered and put in 325 oven for 1.5 hours til 150 or so. Good but not as good as roasted.

I am new to 52 and a huge citrus fan. One of my citrus recipes - Lemon Almond Cornmeal Diamonds- was a community pick, and i really think your Chimichuri recipe should have won this contest or certainly should win another. Now that you've seen how your recipe can be used with poultry, maybe it will expand the number of categories you could re-enter with this superb recipe......

I have, so far, made 4 52 recipes, and yours is the first and only one that will now have a permanent spot in our daily lives! Thanks so much, bella. Great work! (I would really be pleased if you tried my Lemony Oniony Chicken Lorenza and it worked for you. It's a cousin to your recipe, with strong lemon and onion flavors.
I have 2 thoughts about reusing the abundant leftover marinade (plus turkey juices and fat from the braising.) I will refrig it and remove the fat and then i will freeze half of it, as an experiment, to see if the citrus can hold up to freezing. If it can, i will re-use the marinade in the future. The other half i will use to make a vinaigrette; adding EVOO and more fresh cilantro and then likely dijon -so I can get it to emulsify.
What do you think? I have read of vinaigrettes with chicken stock in them (but i can't remember if they were used for salads or just meat .) Even though there's so much citrus in the recipe, I don't know if, because the vinaigrette would have turkey juices in it, it might have a short shelf life in the frig........
Have you tried doing anything w/ the leftover mainade? Maybe it could be the basis for a chipotle BBQ sauce.... or a soup with coconut milk and thai basil.......or add pimenton to it and coat potatoes with it and then roast the potatoes in a shallow pool of it.... or maybe pour it over a potato and chard gratin.......

Default-small

almost 3 years ago ChowBella76

Its an inspiration of Puerto Rican and Cuban Mojo pulled pork. I eyeball everything , but i need to add the weights for both cuts of pork. Great Looking out . I highly recommend it , its light and extremely flavorful.

Photo_squirrel

almost 3 years ago LE BEC FIN

bella, this looks super. just exactly what i have had in mind to find, under 'mojo sauce' in my head. it would be helpful if you gave weights to the 'pork shoulder or tenderloin'. isn't the former large and the latter tiny? or do you mean 'pork loin roast' instead of tenderloin? is this a puerto rican dish?