
Orange-Glazed Rib Roast of Pork

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In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.
ingredients
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serves: 8
1 eight-bone, center-cut rib roast of pork (about 6 pounds, chine bone cracked, trimmed of excess fat)
BRINE:
1 1/4 cups kosher salt
6 tablespoons granulated sugar
1 orange grated zest
4 leaves bay crushed
6 whole cloves
1/4 teaspoon crushed red pepper flakes
GLAZE:
3 cups orange juice
1 tablespoon fresh rosemary leaves
6 whole cloves
1/4 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Servings Per Recipe: 8
Amount per Serving
Calories: 730
- Total Fat: 38.4 g
- Saturated Fat: 8.2 g
- Trans Fat: 0.3 g
- Cholesterol: 197.5 mg
- Sodium: 17886.7 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.9 g
- Sugars: 17.4 g
- Protein: 70.1 g
preparation

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