Slow Braised Pork Leg with Citrus and Fajita Seasoning
I received a pasture-raised boneless pork leg roast in my meat CSA. Undeterred, I made this delicious recipe that requires minimal ingredients!
Servings: 6
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!
Nutrition
Calories: 312kcal | Carbohydrates: 3g | Protein: 43g | Fat: 13g | Fiber: 1g | Sugar: 2g