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Prep Time
Cook Time
Total Time
Servings
Ingredients
For the Pork:
- 1 cup Florida Orange Juice
- 1 (3–4 lb) pork shoulder (bone-in or boneless)
- 1½ 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 ¼ sliced off
- 1 cup rosé wine, or substitute broth or water
- ½ 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
- ¼ cup reserved braising liquid
- 1 reserved orange quarter (from the braise)
- Olive oil
For the Couscous:
- 1½ cups pearl couscous
- 1½ cups reserved braising liquid (plus water if needed)
- ½ cup toasted almonds, chopped
- Olive oil
- Kosher salt
Instructions
- 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.
- Transfer to the oven, uncovered, and roast for 25–30 minutes, until the pork begins to brown and the edges take on color.
- Remove from the oven and carefully pour in the orange juice, rosé, and vinegar. Add bay leaves and habanero.
- Reduce oven to 325°F. Cover and braise for 3–3½ hours, until the pork is very tender and pulls apart easily.
- 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 the braising liquid, reserving 1 orange quarter, the softened onions, and the garlic cloves. Skim excess fat from the surface. Reserve about 1¾ cups total for the couscous and sauce. Add water if needed to reach that amount.
- In a bowl, combine the parsley, grated garlic, orange juice, ¼ 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 1½ 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.
Nutrition Facts
8 servings
Serving sizen/a
Amount per serving
Calories500
% Daily Value*
Total Fat 22g34%
Saturated Fat 5g30%
Trans Fat 0g
Cholesterol 93mg31%
Sodium 1715mg75%
Total Carbohydrate 41g14%
Dietary Fiber 8g31%
Total Sugars 6g
Protein 34g68%
Vitamin D 0mcg0%
Calcium 110mg11%
Iron 3mg18%
Potassium 848mg24%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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