Is there anything better than savory, juicy freshly roasted pork? It's definitely up there with my list of favorite foods. This is my tried and true roast piggy recipe. I use it for everything from pulled pork sandwiches (toss in home made sugar free sauce), carnitas, breakfast scrambles and more. This recipe take some time, but you know what they say: good things come to those who wait!
Ingredients
1 Spanish Onion, rough chopped
2 Tablespoons Oregano
1 Tablespoon Chopped Bay Leaves
5-6 Whole Bay Leaves
2 Tablespoons Sea Salt
2 Tablespoons Ground Black Pepper
6 Calamansi Fruits, sliced in half (or 6 sour orange quarters will work in a pinch)
1/4 Cup Apple Cider Vinegar
1 Cup Coconut Water
1 bone in pork shoulder or butt roast any size, this will cost up to a 10lb roast
Directions
Preheat Oven to 350
Place onions and whole bay leaves in the bottom of a roasting pan (I used a le creuseut Dutch Oven for this)
Score the pork skin as picture below
Mix all remaining spices together and use to generously rub down the roast. Make sure to get in between the scored skin.
Place roast in the pan skin side up
Wedge sliced calamansi in between the scored skin
Bake for 45 minutes per pound or until the bone pulls out of the roast with minimal effort. Remove skin roughly one hour before the roast is finished to avoid burning. Flip the skin so the fat side gets crispy (cook for about 5 min). Save to grind up as a seasoning or just eat as a snack.
Enjoy!
Ingredients
1 Spanish Onion, rough chopped
2 Tablespoons Oregano
1 Tablespoon Chopped Bay Leaves
5-6 Whole Bay Leaves
2 Tablespoons Sea Salt
2 Tablespoons Ground Black Pepper
6 Calamansi Fruits, sliced in half (or 6 sour orange quarters will work in a pinch)
1/4 Cup Apple Cider Vinegar
1 Cup Coconut Water
1 bone in pork shoulder or butt roast any size, this will cost up to a 10lb roast
Directions
Preheat Oven to 350
Place onions and whole bay leaves in the bottom of a roasting pan (I used a le creuseut Dutch Oven for this)
Score the pork skin as picture below
Mix all remaining spices together and use to generously rub down the roast. Make sure to get in between the scored skin.
Place roast in the pan skin side up
Wedge sliced calamansi in between the scored skin
Bake for 45 minutes per pound or until the bone pulls out of the roast with minimal effort. Remove skin roughly one hour before the roast is finished to avoid burning. Flip the skin so the fat side gets crispy (cook for about 5 min). Save to grind up as a seasoning or just eat as a snack.
Enjoy!