Paleo Tender Pork Roast (Dutch Oven Recipe)
Paleo Tender Pork Roast ! Delicious and Juicy pork roasted with savory and citrus herbs. Marinade the pork a night before for maximum flavor! See this recipe below for a slow cooker version.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs boneless pork shoulder
- 3 medium sized shallots
- 6 small garlic cloves
- 2 red chili peppers (remove seeds (fresno chili peppers))
- 1 1/2 cup cilantro (alt. flat parsley)
- 1 tsp ground coriander powder
- 4 tbsp olive oil
- 1 whole lime juice
- 2 tsp coarse sea salt
- 1 tsp ground black pepper
- 1 whole California fresh squeezed orange juice
- 1/2 tsp coarse sea salt
Instructions
- 1
A night before: Chop shallots, garlic cloves, red chili peppers, and cilantro. Combine all ingredients listed under “pork marinade”. Combine the marinade with boneless pork loin. Seal in a large zip lock bag and marinate overnight in the fridge.
- 2
Day of cooking: Preheat oven to 375F or 400F. Slightly drip off the marinade and brown the meat with 1 tbsp ghee clarified butter over stovetop. When both sides of the pork are sealed in light golden brown, turn off the heat. Add one whole California orange juice, ½ tsp coarse sea salt, and the remaining liquid and marinade in the zip lock bag.
- 3
Cover the dutch oven with a lid and bake 30 minutes total - 1st side 20 mins, flip side 10 mins. Or until the internal temperature reaches 145F.
- 4
If there’s a lot of liquid left in the dutch oven, reduce it over medium-high heat for 2-3 mins or thicken it with arrowroot/sweet potato powder/flour. Pour the sauce over roasted pork.