Recipe: Pork Cooked in Orange Juice (Mexican)

PORK COOKED IN ORANGE JUICE (CENTRAL MEXICO)

5 pounds rib-end loin (in two pieces, if necessary)
5 garlic cloves
Salt to taste
2 teaspoons dried Mexican oregano
12 peppercorns
3 oranges

Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mixture into pork and set aside for one hour.

Preheat oven to 350 degrees F.

Place pork in heavy casserole into which it will just fit comfortably and moisten with juice of a second orange. Add orange skin to casserole, then cover and bake two hours.

Drain off all but about three tablespoons of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.

Drain off pan juices again and reserve. Turn oven up to 400 degrees F and brown top of meat, then turn it over and brown other side.

Meanwhile, skim reserved pan juices of most fat. Add pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat.

Slice meat and serve with sauce.

Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.

Servings: 6-8
Source: The Essential Cuisines of Mexico by Diana Kennedy