Orange Marmalade Pork
As the temperature starts to dip, I’ve been making heartier meals for dinner. Not only do I want to be warm on the outside, I want to be warm on the inside, too. These are the nights I want something warm and cozy in my belly. You know, comfort food. While mac & cheese or tomato soup and grilled cheese are great choices, we can’t eat that every night. I mean, we could, but it wouldn’t be very healthy. As much as we like gooey, cheesy entreés, my family likes proteins too, and during these cooler months, nothing’s better than a hearty stew or roast.
The change in weather also brings a change in produce: there are a lot more apples and citrus available these days. We love both in this family, and while they’re delicious all on their own, they’re great alongside a savory protein. I know fruit may sound like an odd pairing with a savory dish, but the sweet fruits only enhance the savory flavors from the meats and vice versa. Unsure of what fruits to pair with your meats? Citrus, apples and pears are wonderful this time of year, and they go great with chicken, pork or even certain cuts of beef. I’ll occasionally throw pomegranate seeds and cranberries into the mix as well.
Here’s the thing about October though, citrus season hasn’t really started yet. Right now it’s all about apples and pomegranates. So, if you’re going to use citrus, your options are a little more limited. Navel and Valencia oranges should be available at the stores, but if you can’t find those cute spheres, orange juice or marmalade work great in a pinch. I actually use these alternatives all the time for marinades. Marinades are one of my favorite ways to infuse flavor into the meat. Instead of just coating the outside, a marinade allows the liquid to seep into the fibers of the protein. This way you get that same citrus flavor in every bite. It also tenderizes the meat which is a definite plus. I mean, who likes a tough, chewy piece of meat? Certainly not me.
While I use marmalades in marinades frequently, I’m not a big fan. I can’t get enough of strawberry, raspberry or apricot jam. But orange marmalade… blech. I don’t know if it’s the bits of peel or the overly sour, orange flavor that turns me off, but whatever it is, I don’t like it… when it’s smeared on toast or a bagel. But whisk it into a marinade, and I’ll eat marmalade every day of the week. See when you take a thick orange marmalade and combine it with vinegar, garlic and a little salt and pepper, you no longer have a jam. Now you have a phenomenal marinade perfect for a pork shoulder or roast chicken. And if you drop the whole thing in your slow cooker for several hours, well, now you have a hearty meal that’s full of those warm fall flavors I can’t get enough of this time of year.
Ingredients
- 4-1/2 pound pork shoulder, excess fat trimmed, cut into 2-inch cubes
- salt and lemon pepper
- 1 teaspoon fennel seeds, toasted
- 3/4 cup orange marmalade
- 1/4 cup red-wine vinegar
- 1 teaspoon fresh rosemary, chopped
- 4 garlic cloves, peeled and chopped
- couscous
Instructions
- Season pork with salt and pepper and place in a 5-6-quart slow cooker.
- In a small bowl, mix together fennel seeds, marmalade, vinegar, rosemary, and garlic; pour over pork and toss to fully coat. Cover and cook on low for 8 hours.
- About 15 minutes before pork is done, make the couscous according to package directions.
- Once done cooking, transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
- Spoon couscous into bowls. Top with pork and sauce. Serve immediately with orange wedges.
