Pork roast with herbs and orange is a traditional recipe that combines citrus sweetness with the deep flavor of spices and pork. Its origin dates back to home kitchens in the Caribbean and some regions of Latin America, where pork is a staple ingredient in many celebrations and family gatherings. This dish reflects the fusion of indigenous and European flavors, especially in countries like Mexico, Puerto Rico, and Cuba.
In some Latin American countries, this preparation may have different names or variations. For example, in Mexico it is simply known as "Pork in orange" or "Citrus pork loin," while in Puerto Rico it is common to find it as "Pork in orange sauce." In Venezuela and Colombia, the use of orange juice in pork stews is popular to give it a fresh and aromatic touch, although each region contributes its own blend of spices and techniques.
This type of recipe stands out for the use of the slow cooker, which allows the meat to soften slowly while absorbing all the flavors, resulting in a juicy and aromatic dish, ideal for sharing with the family.
How to prepare Pork Roast with Herbs and Orange in a Slow Cooker
Trim the fat from the pork.
If necessary, cut the roast so it fits in a 3 to 4-quart ceramic pot.
In a small bowl, combine oregano, ginger, and pepper.
Rub the spice mixture all over the surface of the meat.
Spray a large, cold, non-stick skillet with non-stick cooking spray.
Preheat over medium heat.
Add the roast and brown on all sides.
Transfer the meat to the ceramic pot.
Add the onions.
In a bowl, combine 1 cup of orange juice, sugar, grapefruit juice, beef gravy, and soy sauce.
Pour the mixture over the meat in the ceramic pot.
Cover and cook on the low setting for 8 to 10 hours or on the high setting for 4 to 5 hours.
Transfer the roast to a serving platter and keep it warm.
For the sauce, measure the juices from the skillet into a glass measuring cup.
Remove the fat.
Add additional orange juice, if necessary, to make 2 and 1/4 cups.
In a medium saucepan, combine cornstarch, the remaining 1/4 cup of orange juice, and the reserved orange zest.
Incorporate the reserved juices from the skillet.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Serve the sauce with the meat.
If desired, serve with noodles.
