Wanted a new twist on braised pork shoulder so paired 2 simple ingredients to create a yummy sauce to a browned roast...there were no leftovers! Great served with rice or noodles with cooked carrots and broccoli.
Ingredients:
1 (4.5 pound) pork shoulder roast
1 teaspoon seasoned salt
2 tablespoons cooking oil
1 clove garlic, minced
½ cup teriyaki sauce
½ cup orange marmalade
½ cup water
Directions:
Preheat the oven to 275 degrees F (135 degrees C).
Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.
