Orange-Glazed Pork Shoulder Recipe

Posted on Nov 28, 2024 By

Orange-Glazed Roast Pork Shoulder: A Show-Stopping Winter Centerpiece

As the winter chill settles in and the holiday season approaches, there’s something magical about gathering around a table filled with warmth and comfort. Imagine the aroma of a succulent roast wafting through your home, drawing friends and family together for a memorable feast. The Orange-Glazed Roast Pork Shoulder is not just a dish; it’s a celebration on a plate, combining the rich, savory flavors of slow-braised pork with the bright, zesty notes of citrus. This recipe is perfect for holiday gatherings or cozy winter meals, and it promises to be the centerpiece that steals the show.

Why This Recipe Works

This recipe shines with its unique combination of ingredients. A jar of orange marmalade paired with fresh rosemary creates a beautifully fragrant glaze that enhances the natural flavors of the pork. The secret lies in the five hours of low-and-slow braising, which transforms the pork into a melt-in-your-mouth delicacy. The fat cap on the pork shoulder bastes the meat during cooking, ensuring it remains juicy and savory. The result? A shiny, sticky, citrus-infused roast that is as visually striking as it is delicious.

When it comes to pork shoulder, you have two excellent options:

Boston Butt: This flatter cut features a thick fat cap, making it easy to work with and ideal for this recipe.
Picnic Shoulder: Rounder and leaner, this cut sometimes comes with the skin on and may require additional trimming. Don’t hesitate to ask your butcher for assistance!

Regardless of which cut you choose, this recipe celebrates the versatility of pork shoulder and highlights classic winter flavors that are sure to impress.

Key Recipe Information

Prep & Cook Time: 5 hours 30 minutes
Serves: 8–10

Ingredients

1 (7–9 lb.) pork shoulder, skinless, with fat cap trimmed to ¼ inch thickness
Kosher salt (Diamond Crystal or Morton)
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
1 large onion, unpeeled, quartered
1 head garlic, halved crosswise
1 large rosemary sprig (plus more for garnish)
2 cups red wine
¾ tsp. crushed red pepper flakes, divided
2 large oranges
1 cup orange marmalade (12-oz. jar)
½ cup sherry vinegar or red wine vinegar

Step-by-Step Preparation

Season and Rest the Pork: Generously season the pork shoulder with salt and pepper (about 1 teaspoon of salt per pound). Let it rest at room temperature for at least 30 minutes and up to 2 hours. This resting time allows the seasoning to penetrate the meat and promotes even cooking.
Prepare the Aromatics: Preheat your oven to 300°F. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the onion quarters and garlic halves (cut-side down) in the pot for about 4 minutes. Set aside.
Sear the Pork: Place the pork shoulder, fat side down, in the same pot. Sear it undisturbed for about 5 minutes or until deeply browned. Rotate the pork carefully (to avoid hot oil splattering) and repeat on the other side.
Braise the Pork: Nestle the browned onion, garlic, and rosemary sprig around the pork. Pour in red wine, additional salt, crushed red pepper flakes, and 2 cups of water. Cover the pot and transfer it to the oven. Braise for 3–3½ hours, depending on the size of your pork (go the full duration for a 9-lb. cut).
Finish Braising and Make the Glaze: After braising, uncover the pot and continue to roast the pork for another 2 hours until the meat pulls apart easily with a fork. While the pork roasts, prepare the glaze.

Juice one orange (about ⅓ cup juice) into a small saucepan. Thinly slice the remaining orange into rounds and set aside.
Add marmalade, vinegar, a pinch of salt, and the remaining crushed red pepper flakes to the orange juice. Cook over medium-high heat, stirring occasionally, until the mixture thickens and turns syrupy (7–9 minutes). Set aside.

Glaze the Pork: Brush or spoon the orange glaze over the pork, targeting any areas above the braising liquid. Arrange the orange slices around the pork in the pot. Roast uncovered for 15–20 minutes, allowing the glaze to caramelize into a sticky crust.
Serve and Garnish: Carefully transfer the pork to a serving platter. Drizzle the remaining glaze over the meat, tuck the roasted orange slices and fresh rosemary sprigs around the pork for garnish, and transfer the braising juices to a bowl for optional serving. The result is a succulent, flavor-packed centerpiece that can be served with your favorite winter side dishes.

Why You'll Love It

This recipe excels on multiple levels: the combination of rustic braising and bright citrus brings balance, and the gradual cooking method ensures tenderness that your guests will rave about. It’s perfect for gluten-free, nut-free, and dairy-free diners, making it a versatile option for large gatherings during winter occasions, including Christmas dinner.

Pair this roast with sides like mashed potatoes, roasted root vegetables, or crusty bread to soak up the flavorful braising liquid. As an added bonus, the leftovers—if there are any—make incredible sandwiches or tacos the next day.

Conclusion

This recipe is unforgettable—perfectly fusing deep savory notes with vibrant citrus brightness, creating a celebration-worthy dish that’s effortless to prepare, even for a beginner. Whether you're feeding a crowd or looking to elevate your winter menu, this Orange-Glazed Pork Shoulder will steal the show. So gather your loved ones, roll up your sleeves, and get ready to impress with this stunning centerpiece!

Orange-Glazed Pork Shoulder Recipe