the orange porcupine


I love the pork-orange combination so much that I will often add orange juice to my pork stews and pot roasts. This is a very simple recipe that it gives you a spectacular table centerpiece for all your guests to see. If you don't want to destroy it before serving, use other oranges or orange juice to make the sauce.

I prefer to cook pork longer at a lower temperature because the roast cooks more evenly that way and it doesn’t dry out so much.


This is what you need for 8 servings:

  • 5 lb. pork roast, bone-in
  • 6 oranges
  • honey
  • S&P
  • 6 whole cloves
Pic1: the orange porcupine


Pic2: pork roast, honey
Pic3: before cooking
Pic4: after cooking

Pic5: carve
Pic6: the sauce
Pic7: served