Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in orange sections, orange juice, stock, and next 4 ingredients (through sambal). Cover; bake at 325° for 1 hour. Stir in cranberries. Bake, covered, at 325° for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.
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I put this in the electric pressure cooker on high for twenty minutes, then added cranberries and cooked on high for another 5. Awesome. Also used agave instead of sugar. I would add another orange at the end as garnish if I was patient enough but I was hungry. Served with steamed zucchini and oven potatoes. Used the quantities listed with 12 ounces of pork and two of us finished it.
This was a family favorite! My oranges cooked away but the fresh cranberries stayed intact and provided a nice tartness to the dish. I didn't find it too sweet at all. Perhaps my navel orange didn't produce much fresh juice? Anyway, it was delicious and I followed the recipe exactly. I also would recommend this for a weekend meal since the cooking time for the pork shoulder is long but necessary.
I joined this page so I could tell you all how awesome this recipe is. I first made it last fall and it was FANTASTIC! When I made it after fresh cranberry season was over, I made it with frozen and it was not as good. So far I have made it 3 times this year and making it again today.
This was just excellent and the entire family loved it. Perfect on a stormy fall weekend. My only mistake was not to double the recipe for leftovers. Next time. Oh - I used blood oranges. Really yummy.
This was simple to make and delicious! Not a weeknight meal, with the long cooking time, but a great lazy weekend meal. Made just as directed and the results were yum. The only change I will make is to double it next time.
This was really good! Increased the sriracha to 1 tbs, and it wasn't overly spicy at all. I found the sauce a little too sweet-I'd probably reduce the amount of brown sugar. I substituted 1/3 c. dried cherries soaked in 1/2 c. hot chicken broth, and they softened nicely. Perhaps the sauce would have been less sweet if I had used fresh cranberries. I used diced pork cutlets instead and they became tender fairly quickly.
Nice change of pace; agree with other reviewer that fruit does kind of "melt away" into the stew, so next time would have another orange available to use for garnish. Added a little more sambal oelek than called for as we like a bit of heat. Served it over rice as suggested.
This was fantastic!!! A slight fruity-tart taste. As the liquid cooks away don't add more water like I did; it made too much sauce and too thin. Also my fruit cooked away; so if you want to see the fruit like it is in the picture cook the meat longer and then add fruit and cook less (keep an eye on it). We also prefer potatoes, so we served this over fingerling potatoe instead of rice.
This was fantastic! I had leftover cranberries from the holidays and was looking to use them up. I actually made it twice in a week and a half, it was so tastey! The first time I followed the recipe exactly. The second time I was out of cranberries so I used canned whole berry cranberry sauce. I also forgot an orange at the store, so used OJ. It was definitely better the first time, but still good with the subsitutions.
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