This is an easy and flavorful meal that you can set and forget. Vitamin D from fortified Florida Orange Juice (FLOJ) is better absorbed by the body when paired with a fat source such as pork, while vitamin C from FLOJ works synergistically to increase absorption of non-heme iron found in spinach.
SERVING SIZE: 170 grams
PREP TIME: 15 minutes
COOKING TIME: 2.5 hours
1 cup Florida Orange Juice, fortified optional
10 cloves garlic, minced
1 tablespoon cumin
2 teaspoons ground black pepper
¼ cup oregano, chopped
¼ cup lime juice
¼ cup extra-virgin olive oil
2 teaspoons kosher salt
6 to 8 pounds boneless pork shoulder roast, trimmed of skin and fat
¼ cup mint, chopped
¼ cup oregano or cilantro, chopped
1 cup Florida Orange Juice
1 cup vegetable stock
4 cups spinach, shredded
Whisk together garlic, cumin, pepper, oregano, FLOJ, lime juice, olive oil and salt in large bowl. Add pork, cover and refrigerate for 2 to 24 hours. Take pork out of refrigerator 30 minutes prior to cooking. Preheat oven to 425 degrees F. Place pork and marinade in roasting pan or large Dutch oven and cook in oven for 30 minutes. Decrease temperature to 375 degrees F and continue to cook for 2 hours. When done cooking, place on board and tent loosely with foil. Rest at least 15 minutes. Internal temperature should be 150 degrees F and pork should slice or shred easily.
Place roasting pan or Dutch oven on stove over medium-high heat. Add 1 cup FLOJ and 1 cup stock to pan and bring to a boil. Deglaze pan and scrape up brown bits. Reduce sauce to consistency you like, about 3 minutes. Add spinach and wilt for about 1 minute. Serve pan sauce with pork and garnish with mint and oregano or cilantro.
NUTRITION PER SERVING: 666 calories, 41g total fat, 13g saturated fat, 202mg cholesterol, 775mg sodium, 12g carbohydrate, 2g fiber, 6g sugar, 59g protein, N/A total potassium; 1 cup FLOJ contains 470mg potassium