Last month, my meat CSA sent us a pasture-raised boneless pork leg roast. WTF was I supposed to do with it? Undeterred, I scoured the internet and my voluminous cookbook collection and settled on a recipe in Molly Steven’s All About Braising. Remember? She’s the original creator of the World’s Best Braised Cabbage.
I modified her Caribbean Pork Shoulder recipe by subbing in fajita and taco seasoning for her spice blend, using a teaspoon of dried oregano in place of thyme, adding a couple bay leaves, and juicing a Meyer lemon instead of a lime.
Here’s what I assembled:
- 3 pound boneless pork leg, tied
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/3 cup freshly squeezed orange juice (from 1 medium orange)
- 1/4 cup freshly squeezed Meyer lemon juice (from 1 medium lemon)
- 1 tablespoon fajita and taco seasoning
- 1/4 cup water
- Kosher salt
- Freshly ground pepper
Here’s what I did:
I seasoned my pork leg liberally with salt and pepper. Then, I rubbed on the dried oregano and fajita and taco seasoning.
For the marinade, I whisked together the orange and lemon juices with the minced garlic. I placed the leg in a gallon Ziploc bag and poured on the marinade. I let the roast marinate in my fridge for 24 hours.
The next day, I preheated the oven to 300 F and I let the pork sit at room temperature while the oven heated. I transferred the pork leg to a large Dutch oven (5 to 6 quart) and poured on the remaining marinade and the 1/4 cup of water.
I covered the pot with parchment paper, pressing it down until it almost touches the pork, and put on the lid.
I cooked the roast in the oven for 3.5 to 4 hours or until tender, turning it every hour.
I removed the string webbing…
…shredded up the meat…
…and poured on the defatted braising liquid.
Pretty tasty but a little on the dry side. Next time, I’m going to try this recipe with the cut she recommends: a 4 to 5 pound boneless Boston butt with skin on.