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Everyday Dana
United States
Registrace 9. 09. 2020
Welcome to Everyday Dana. Food, Fun and lots of Recipes. I'm Dana, and I'd like to provide a no-judgment zone for lifestyle changes and delicious meals. Despite the name, I am dedicated to healthy living for all. Whenever I hear the word "diet," I think of the fads that encourage unhealthy obsessions with weight loss, which leads to rollercoasters of ups and downs. This is why I previously titled this channel "Fat Ladies Don't Diet. Moderation is important to me!! Will I eat baked macaroni and cheese every day? No, but I'm not going to stop eating or sharing the foods I enjoy.
Follow me on this channel; I aim to make everyone feel at ease, regardless of size. I now have a website, everydaydana.com. I am currently trying to get all the recipes on the site. I have created clickable images for your ease of saving and printing.
Thanks for joining me! Please subscribe and hit the notification bell to be notified of future videos.
Follow me on this channel; I aim to make everyone feel at ease, regardless of size. I now have a website, everydaydana.com. I am currently trying to get all the recipes on the site. I have created clickable images for your ease of saving and printing.
Thanks for joining me! Please subscribe and hit the notification bell to be notified of future videos.
Underrated Citrus Garlic Pork Butt Recipe
Today, I'm making a mouthwatering Citrus Garlic Pork Butt that's perfect for any occasion. This juicy and flavorful pork butt is brined to perfection, marinated in a blend of citrus juices, garlic, and herbs, and roasted until tender and crispy. Whether you're planning a family dinner, a BBQ, or just a delicious meal, this recipe will impress everyone!
1 pork butt (approximately 4-5 pounds)
12 garlic cloves, minced
1/2 cup lime juice (about 4-5 limes)
1/2 cup orange juice (about 2 oranges)
1/2 cup fresh parsley leaves, chopped (or another herb of choice)
1.5 teaspoons table salt
2 tablespoons paprika or smoked paprika
1.5 teaspoons black pepper
1 tablespoon cumin (optional)
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional)
1 Lime zest
1Orange zest
(Double Marinade for Larger cuts of meat. )
Instructions:
Brine the Pork Butt:(Optional)
For the Brine:
1.5 gallons (24 cups) cold water
3/4 cup table salt
3/4 cup granulated sugar
6 garlic cloves, smashed
3 bay leaves
In a large pot, combine the water, table salt, sugar, smashed garlic cloves, and bay leaves. Stir until the salt and sugar dissolve.
Submerge the pork butt in the brine mixture. Cover and refrigerate for 8-12 hours or overnight. ( Can also brine for a few hours.
Prepare the Marinade:
In a medium bowl, combine the minced garlic, lime juice, orange juice, chopped parsley (or chosen herb), paprika, table salt, black pepper, cumin (if using), Worcestershire sauce, olive oil, oregano, and red pepper flakes (if using). Mix well to combine.
Marinate the Pork Butt:
After brining, remove the pork butt from the brine and discard the brine solution.
Place the pork butt in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight (8-12 hours for best results).
Preheat the Oven:
Preheat the oven to 300°F (150°C).
Roast the Pork (Covered):
Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting. Lightly sprinkle salt over the pork butt.
Cover the pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
Finish the Pork (Uncovered):
Remove the aluminum foil and increase the oven temperature to 400°F (200°C).
Roast for an additional 20-30 minutes, or until the outside is nicely browned and slightly crispy.
Rest and Serve:
Remove the pork from the oven and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute.
Shred the pork using two forks, and mix it with any remaining juices in the pan for added flavor.
Serving Suggestions:
Serve the shredded pork butt with tortillas for tacos.
Accompany with rice and beans for a hearty meal.
Use as a filling for sandwiches with some coleslaw.
This reduced salt brine should still help in tenderizing and flavoring the pork butt without being overly salty.
1 pork butt (approximately 4-5 pounds)
12 garlic cloves, minced
1/2 cup lime juice (about 4-5 limes)
1/2 cup orange juice (about 2 oranges)
1/2 cup fresh parsley leaves, chopped (or another herb of choice)
1.5 teaspoons table salt
2 tablespoons paprika or smoked paprika
1.5 teaspoons black pepper
1 tablespoon cumin (optional)
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional)
1 Lime zest
1Orange zest
(Double Marinade for Larger cuts of meat. )
Instructions:
Brine the Pork Butt:(Optional)
For the Brine:
1.5 gallons (24 cups) cold water
3/4 cup table salt
3/4 cup granulated sugar
6 garlic cloves, smashed
3 bay leaves
In a large pot, combine the water, table salt, sugar, smashed garlic cloves, and bay leaves. Stir until the salt and sugar dissolve.
Submerge the pork butt in the brine mixture. Cover and refrigerate for 8-12 hours or overnight. ( Can also brine for a few hours.
Prepare the Marinade:
In a medium bowl, combine the minced garlic, lime juice, orange juice, chopped parsley (or chosen herb), paprika, table salt, black pepper, cumin (if using), Worcestershire sauce, olive oil, oregano, and red pepper flakes (if using). Mix well to combine.
Marinate the Pork Butt:
After brining, remove the pork butt from the brine and discard the brine solution.
Place the pork butt in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight (8-12 hours for best results).
Preheat the Oven:
Preheat the oven to 300°F (150°C).
Roast the Pork (Covered):
Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting. Lightly sprinkle salt over the pork butt.
Cover the pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
Finish the Pork (Uncovered):
Remove the aluminum foil and increase the oven temperature to 400°F (200°C).
Roast for an additional 20-30 minutes, or until the outside is nicely browned and slightly crispy.
Rest and Serve:
Remove the pork from the oven and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute.
Shred the pork using two forks, and mix it with any remaining juices in the pan for added flavor.
Serving Suggestions:
Serve the shredded pork butt with tortillas for tacos.
Accompany with rice and beans for a hearty meal.
Use as a filling for sandwiches with some coleslaw.
This reduced salt brine should still help in tenderizing and flavoring the pork butt without being overly salty.
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Looks yummy😋Gonna make this😍
Hope you enjoy
Wonderful to see you back and with a great recipe! I’ll be going to the store tomorrow to get the ingredients. Thanks! The background music is nice.
Thank You!!! Hope your summer is going well and you’re staying cool!!
Missed you my friend, glad to see you doing more recipes. I'm back online. Lady Revel
Welcome back! Yea!!!! Nice to see you are back online. Thank you, I am trying to put a little more online.
@@EverydayDana Thank you! Glad to see you doing more. I'll be watching for your new videos.
So creamy and tasty, nice recipe love it
Glad you like it!!! Thank You!
I feel the same way about gas versus electric. I just moved to a house that has electric and boy do I miss my gas stove. Thanks for sharing.🙏🏽
Thanks for watching. I have burned a few dishes on those electric stoves😄
Finally someone who know how to make dumplings like momma made. Thank you sweet beautiful girl. I lost my mommas recipe and this is hers to a the letter
Thank you!!!! I’m glad that my recipe was exactly what you needed. If it’s like mama’s recipe. It’s the highest compliment ever!!!!
Those look amazing 🤤
Thank you 😋
Very healthy and delicious 😋
Thank You
I believe this dish will impress the family. This recipe sounds (and looks!) so delicious !!
Thank You! And thanks for watching!
Wow! Never had one of these before but they look delicious! Will definitely be making these.
Hope you enjoy!!!
I’ve had this at Piccadilly
Yes!!!! It is good!! More fluffy but I prefer the one at a place called Va Diners. Oh my down home goodness . Thanks for the comment!!
I like to use a little lard in mine. Lard was given a bad name back in the day & look what kind of bad oils we were given to replace lard, which by the way is a good fat not a bad fat.
Thanks for your reply!! I love the texture that lard gives a biscuit. Maybe I will experiment with a little lard in my butter biscuits. Thanks for the advice!!!
I love Biscuits & Gravy but I do add fresh fine diced garlic & fine diced onion to my gravy. They just give it a lot more flavor, just as you add the garlic in last so the garlic does'nt burn. I'm deffinitly making your sausage lol. Thank you for sharing your video. They also give you an extra immunity boost.
Thanks again for your comment. I did add some diced onions when browning my sausage. Do you mean you add more after browning your sausage and adding flour?
I just ate dinner but your video made me hungry all over again!! Great recipe for the sausage.
Thank you! I will tell you those biscuits were so good. My mom ate two and she never does. 😂
Jumping on the gravy train plus the mmm treat A+ thank you!!!
All aboard! 🚂 lolThanks for watching!!!
The herbs de provenance is actually a real good add/sub!!!
Thank you!!!! I love the herb mixture!!
so wha the ingredients?
It’s in the description but I will past it here. Seasonings Garlic powder. 1\2 tsp Salt To taste Pepper to taste For sauce 3 large cloves of garlic 3 TBS OF Lemon Zest 1 TSP LEmon Zest Salt and pepper to taste 2 Tbs of Butter
Yes they sure do look great! Thanks for meanthing the option of seasonings to use !!
Thank you for watching! I love that it’s a side dish that you can flavor as you like.
Easy to follow recipe. I like the way you film your cooking. I wish I could smell your food as it cooks !!
So nice of you!! Thanks!
I use to eat this dish all the time. Thanks for reminding me how good these potatoes taste. It’s time I made them again. Enjoyed your video.
Hope you enjoy it !! I only wished I had time to fry up some fish with it!!!
That looks delicious! We love split pea soup. Thanks for sharing your recipe!
Thank you for watching!
Hi, I subscribed ❤
Yay! Thank you!
Delish! I wouldn't change it! Great advise to! Your a great cooky!!! It's nice to see you back to!!
Thanks so much! 😊
Thank you :D I’m making it right now
Hope you enjoy!!!!!
How long do you cook it for?
Sorry for my late response. It depends on the size of your pan. Anywhere from 20 minutes to 50 minutes. Test it by sticking a toothpick into it. Remember you want it to be moist.
@@EverydayDana thanks!
I am making butter cabbage with dumplings. I will try next with the butter beans.
Sounds great! I hope you try the butter bean recipe. I’m telling you it’s finger licking good.
😊❤❤❤❤ l love this video! Easy intructions and the recipe soooo delicious! Cant wait for more🎉
More to come!
This woman can cook!!!❤
Thank you!!!!!!
I tried this recipe and it was Delicious!!!
Glad you liked it!!
A very simple dish to make. When I was younger and the family would go to Piccadilly, this was a dessert for me. Approximately how many servings would you get from this recipe. Can't wait to try it with the Pecan Strudel on top 😋 yum, that looks amazing!
Thanks for sharing! This is a 9 x 13 casserole dish. If you like the height higher I would suggest a nine by nine approximately. I can’t tell you serving sizes because it goes so quickly lol we just scoop till our eyes are satisfied. I would say any where from 6 to 8 for modest eaters. Enjoy!!!
Looks good. But Salmon and Trout are two different fish.
Oh yes , I should have clarified it better but it’s a short so unable too. Both steelhead and salmon are in the same family that is why it looks so much alike. I actually cook both the same way. The flavors are so similar that most will not know the difference. Thanks for the comment
👍👍🔥🔥
I make this often but I put all my main carrot ingredient into a food processor to make things so easy and less work! It sure speeds things up and less messy!
Great idea! Especially for those who like it smooth. I love it a little on the chunky size. A country restaurant served it that way and I’ve been hooked ever since. Thanks for the tip !!
looks like the fish would've been better at that middle stage to me. but I guess that would be a matter of taste as well
True but I’m a rare one that prefers it over done. I’m a texture lady . Thanks for the comment.
I'm sure this turned out so well!!
Yes!!! Salmon and Steelhead are so good and versatile. Thanks for the comment!!
Yucky!!!
oooooooowweeeeeeee!!!🔥🔥🔥🔥🔥🔥🔥
Yum 😋
Thanks! I was looking for a good salad recipe. It’s hot in Texas and this is what I want for dinner.
Hope you enjoy
I add mini pepperoni and will serve with mozzarella cheese on the side (my Mom doesn't care for cheese but the rest of the family loves it lol)-our favorite salad!!!!
Can coconut milk be substituted for evaporated milk? Love your simple recipe, gonna try it😊.
Yes just know it will be sweeter with coconut milk so you may want to reduce the sugar. Thanks for watching!!!
That looks good 😊