Slow Cooker Braised Pork with a Rum-Orange Sauce
Ingredients:
- 2 Tbsp. Turbinado Sugar
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- 1 tsp. Allspice Powder
- 3 lbs. Pork Shoulder (without rind, fat removed)
- 1 Large White Onion, sliced
- ⅓ C. Orange Marmalade
- ½ C. Dark Rum
- ⅓ C. Water
- Salt and Black Pepper, to taste
- 2 Tbsp. Arrowroot
- 1 Small Orange, sliced for garnish
Directions:
- Combine the sugar cinnamon, nutmeg and allspice together. Use this mixture to coat the meat. Place meat in a large dish and refrigerate for 4 hours (can leave overnight).
- Slice the onion and place inside the ceramic bowl of your slow cooker. Place the meat on top of the onion. In a small bowl, mix the orange marmalade, rum and water, then pour the mixture over the meat.
- Place lid on your slow cooker and set on “low” and cook for 9 hours, or until the meat is very tender.
- Transfer the meat to a cutting board and over it with foil. Let stand for about 10 minutes before slicing.
- Transfer the juices from the slow cooker to a small saucepan. Stir in the arrowroot and cook over medium heat until the sauce thickens, about 5 minutes. Serve the meat with the sauce and garnish with orange slices.
Philip Ili Barake, “Got Rum?” magazine’s Rum and Cigar Pairing contributing writer, shared with us in the May 2022 issue a delicious cocktail using two rums, one of which is an orange flavored rum. This cocktail will go quite nicely with this month’s recipe. Below is the cocktail recipe:
Orange Rusty Nail
Ingredients:
- 2 oz. Santa Teresa 1796 Rum
- 1 oz. Santa Teresa Rhum Orange
- ½ oz. Simple Syrup
Directions:
- Pour all ingredients directly into a Rocks glass and mix thoroughly.
- Add ice and garnish the cocktail with a fresh slice of orange peel, which helps increase the intensity of the orange aromas.
**If you would like to read Philip’s article, please visit the following link: https://www.gotrum.com/editorials/tobacco--rum/orange-rusty-nail/
