Recipes Ingredients Meat & Poultry Pork Recipes Caramelized Orange Pork Roast 3.6 (43) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 10 to 12 Serves - Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust. Ingredients 1 cup sweet white wine, like Gewurztraminer 1 cup soy sauce ⅓ cup stone-ground honey mustard 1 orange, zest and juice ½ cup Sriracha chili sauce ¾ cup brown sugar ¼ cup rice wine vinegar 6 garlic cloves, minced 1 6 to 8 pound pork shoulder Directions Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours. Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve. Rate it Print