Orange Braised Pork Recipe

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Published by: Chef Patrick Browne • Updated: October 26, 2023 • Checked By: Chef Matty Riedel

The orange in this dish does a wonderful job of tying into many different cuisines.  This pork could easily work in east Asian, south Asian, Mexican, BBQ, or Mediterranean dishes.

This is one of those items that I make in bulk and keep in the freezer for various uses.  You could serve it as an entrée, but I usually use it as an ingredient itself in several other dishes, such as my Filo Wrapped Orange Pork Rolls recipe.

Orange Braised Pork Recipe

Orange Braised Pork
Orange Braised Pork
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5 from 1 vote
PREP TIME 30 minutes
COOK TIME 2 hours
COURSE Main Course
CUISINE global
CALORIES 300 kcal


  • Cutting Board
  • Heavy Braising Pan


  • Salt, to taste
  • Black Pepper, to taste
  • 2 tablespoon Sweet Chile Powder
  • 200 grams Olive Oil
  • 1.5 kilogram Pork Boston Butt
  • 2 each Zest of Orange
  • 1 each Garlic Head, cut in half
  • ½ liter Chicken Broth


  • Liberally season the pork with salt and pepper.
  • Heat the braising pan over high heat. Add the oil.
  • When the oil just begins to smoke, place the pork in the pan. Caramelize all sides until dark brown.
  • Drain off excess oil.
  • Add the remaining ingredients. Cover. Simmer over low heat (just a few bubbles coming up).
  • Cook until fork tender, about 2 hours.
Chefs Tips
  • Make the pork at least a day ahead of time. Braised items turn out much better when they are cooled completely in the liquid they were cooked in.
  • For the zest, use a vegetable peeler and just get the skin, not the white pith underneath it.
Nutritional Information
Calories: 300kcalCarbohydrates: 0.4gProtein: 1gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 2mgSodium: 308mgPotassium: 16mgFiber: 0.03gSugar: 0.4gVitamin A: 3IUVitamin C: 0.5mgCalcium: 4mgIron: 0.2mg
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