Weeknight Slow Braised Pork Leg with Citrus and Fajita Seasoning
- Yield 6 servings
- Prep 10 minutes
- Cook 4 hours
- Total 28 hours 10 minutes
Weeknight Slow Braised Pork Leg with Citrus and Fajita Seasoning sits in the Pork section of Regbie. The card serves 6 servings. Plan on 28 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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
Method
Salt 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. Set 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, Heat the oven to 300°F and let the pork sit at room temperature while the oven heats up. Move 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.
Lid the pot with parchment paper, pressing it down until it almost touches the pork, and put on the lid.
Leave 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. Lift the string webbing from the pork leg and shred up the meat into a separate bowl. Tip in the defatted braising liquid on top of the shredded meat and serve!
