Roasted pork shoulder with orange and mango sauce at low temperature.Recipe with and without Crock Pot

Do not be put off reading "Crock Pot" in the title of this recipe, as it is an elaboration that can also be done in a conventional oven. You just have to adjust the temperature to ensure slow cooking and the roast pork shoulder with orange and mango sauce will be on our table to delight the whole family without having to make any effort.

These types of meats that are shredded when tender are wonderful to use as a filling for breads, wheat tortillas, tacos and more. The roasted pork shoulder with orange and mango sauce is very grateful, it goes a long way and, if it is left over, it can be frozen without any problem. We have plenty of reasons to encourage you to prepare it, all you need to do is encourage it and enjoy it.

Ingredients

For 8 people
  • Boneless pork shoulder 1.7 kg
  • Onion 200 g
  • Garlic clove 1
  • Mango 100 g
  • Orange juice 225 ml
  • Sweet paprika 50 g
  • Hot paprika 50 g
  • Ground cumin 5 g
  • Apple vinager 5 g
  • Extra virgin olive oil
  • Salt

How to make roasted pork shoulder with orange and mango sauce

Difficulty: easy
  • Total time 7 h 10 m
  • Elaboration 10 m
  • Cooking 7 h

Peel the onion and cut it into julienne strips. Peel and cut the garlic clove into slices. We peel the mango, remove the meat from the bone and cut it into cubes. We squeeze the juice of three oranges and measure the appropriate amount. We place all the ingredients in the base of the container of our Crock Pot.

We prepare a marinade with the two types of paprika, ground cumin, vinegar, salt and enough extra virgin olive oil to create a paste. Spread the entire surface of the shoulder with the marinade and place it in the Crock Pot. We water with the orange juice and we program seven hours of cooking at low temperature.

If we don't have a Crock Pot, we use a casserole with an oven-safe lid deep enough to accommodate a piece of meat as large as this (a cocotte would be perfect). We cook in the oven at 90ºC for the same amount of time, that is, seven hours.

After the cooking time, let the meat cool before removing and cutting. The texture is so tender that it will come off very juicy. We crush the sauce ingredients, we pass them through a Chinese and let them reduce in a saucepan over low heat, removing the foam that forms on the surface and adjusting the salt point.

At the time of serving we add a little sauce to the shredded meat and accompany it with the garnish that we want: white rice, mashed potatoes, vegetables or, as we have done, we use it to fill some wheat tortillas that we accompany of some lettuce leaves, crispy fried onion and black sesame seeds.

What to accompany the roasted pork shoulder with orange and mango sauce

This roasted pork shoulder with orange and mango sauce is a delicacy of the gods. The flavor of the meat is powerful and slightly spicy, which contrasts perfectly with the sweetness of the sauce. Lovers of the meats in strands will fall at the foot of its texture, which makes this meat a perfect element to fill sandwiches, wheat tortillas, tacos and much more.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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