Photo: Van Chaplin; Styling: Buffy Hargett
Prep Time
15 Mins
Chill Time
4 Hours
Bake Time
4 Hours 30 Mins
Stand Time
10 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Process orange juice and next 8 ingredients in a blender until smooth.

Step 2

Pierce roast with a sharp knife at 2-inch intervals. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.

Step 3

Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan.

Step 4

Bake at 450° for 30 minutes. Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing.

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