Citrus Pork in a Pita
Ingredients:
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3 lb (1.5 kg) PORK shoulder blade roast, boneless
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1/3 cup (75 mL) orange juice
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1/4 cup (50 mL) lemon juice
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1 tbsp (15 mL) orange rind, grated
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1/4 cup (50 mL) canola oil
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1/2 tsp (2 mL) pepper
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1/4 tsp (1 mL) five spice powder
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8 (8 ) small whole wheat pitas
Preparation:
Mix juices, rind, oil and spices. Combine pork and marinade in a plastic bag. Tie securely, forcing marinade up and around the roast. Marinate in refrigerator 8 to 24 hours, turning occasionally. Preheat barbecue on high. Turn off one side and reduce heat on other side to medium. Remove roast from marinade, reserving marinade. Boil marinade 5 minutes -- let cool. Place roast on 'off heat side' of grill. Close cover and cook roast, about 1 1/2 hours or to an internal temperature of 160°F (70°C), basting several times with cooled marinade. Remove from grill and tent loosely with foil -- let stand 10 minutes before slicing. Meanwhile, combine fruit sauce ingredients. Serve thinly sliced pork in pitas, topped with fruit sauce.
Courtesy of Manitoba Pork Council
www.pickpork.com