Last month, my meat CSA sent me home with 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.
Time to make Slow Braised Pork Leg with Citrus and Fajita Seasoning!
Serves 6
Ingredients:
- 3 pound boneless pork leg, tied
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fajita and taco seasoning
- 1/3 cup freshly squeezed orange juice (from 1 medium orange)
- ¼ cup freshly squeezed Meyer lemon juice (from 1 medium lemon)
- 3 cloves of garlic, minced
- 2 bay leaves
- ¼ cup water
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
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), added the bay leaves, poured on the remaining marinade and the ¼ 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.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Braised Pork Leg with Citrus and Fajita Seasoning
Ingredients
- 3 pounds boneless pork leg tied
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fajita or taco seasoning
- ⅓ cup freshly squeezed orange juice from 1 medium orange
- ¼ cup freshly squeezed Meyer lemon juice from 1 medium lemon
- 3 garlic cloves minced
- 2 bay leaves
- ¼ cup water
Instructions
- Season your pork leg liberally with salt and pepper. Then, rub on the dried oregano and fajita or taco seasoning.
- For the marinade, whisk together the orange and lemon juices with the minced garlic in a bowl. Place the leg in a gallon Ziploc bag and pour in ¾'s of the marinade. Let the roast marinate in your fridge for 24 hours.
- The next day, preheat the oven to 300°F and let the pork sit at room temperature while the oven heats up. Transfer the pork leg to a large Dutch oven (5 to 6 quart), add the bay leaves, pour in the remaining marinade and the ¼ cup of water.
- Cover the pot with parchment paper, pressing it down until it almost touches the pork, and put on the lid.
- Cook the roast in the oven for 3½ to 4 hours or until tender, turning it every hour.
- Once the pork is done cooking, take the Dutch oven out of the oven. Remove the string webbing from the pork leg and shred up the meat into a separate bowl. Pour in the defatted braising liquid on top of the shredded meat and serve!
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