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September 16, 2025
Citrus-Braised Pork Recipe
Citrus-Braised Pork uses Dutch oven techniques to make amazing citrus-braised pulled pork indoors through easy and foolproof methods with flavorful recipe results. This reliable recipe produces tender, flavorful pork through proper braising technique while incorporating bright citrus flavors for complex taste development. The foolproof nature ensures consistent success.
Using a Dutch oven to make this amazing citrus-braised pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.
Prep Time:
35 mins
Cook Time:
4 hrs
Additional Time:
4 hrs 20 mins
Total Time:
8 hrs 55 mins
Servings:
12
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Ingredients
2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast
Directions
Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.
Cook’s Notes:
Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 ½ hours per pound.
The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.
This is delicious made into Pulled Pork Chilaquiles .
Nutrition Facts (per serving)
| 298 | Calories |
| 22g | Fat |
| 11g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 6g | 30% |
| Cholesterol 52mg | 17% |
| Sodium 763mg | 33% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 3% |
| Total Sugars 7g | |
| Protein 14g | 29% |
| Vitamin C 27mg | 30% |
| Calcium 43mg | 3% |
| Iron 2mg | 9% |
| Potassium 346mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
