Marinade<\/em><\/p>\n 4 oranges or tangerines Score the pork skin with a diamond pattern. Cut oranges in half, squeeze juice into the zip lock bag, add oranges and all other ingredients, rough up the rosemary to release the oils. Add the pork, seal bag and shake until the pork is covered in marinade. Let sit in the fridge for at least 24 hrs and up to 3 days.<\/p>\n Roast Pork & Beans<\/em><\/p>\n 1 marinated bone-in Pork Shoulder Heat oven to 350. \u00a0Put beans in a sauce pans and cover with cold water, bring to a boil. Place a pot large enough to hold the should over high heat put pork skin side down. This is going to smoke so you will want to turn on the fan. Sear off the pork for about 10 mins or until the skin is browned heavily. Flip and sear on the other side for about 10 mins. Remove pork and place on a platter. Drain beans and add to pork pot with garlic cloves spread in an even layer. Add pork back into the pot, add 4 cups of water, bring to a boil, cover and place in the oven. Check pork periodically to make sure that the beans are not drying out\u2014add more water as needed. Cooks for 4 hours.<\/p>\n *** Leftover Note<\/p>\n I love to make soup out of the leftover beans. Add the beans to chicken stock, cut up some greens (i.e. kale, chard , spinach, etc.), season with salt and pepper, cover the pot, simmer over a medium-high heat for 10 mins, add a splash of lime juice and voila\u2014you have a great lunch. If you are really hungry top with shredded cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n1\/2 cup cider vinegar
\n6 cloves garlic
\n1 cup olive oil
\n6 Tbsp salt
\n1 bunch Rosemary
\nLarge ziploc bag<\/p>\n
\n1 bag dried beans\u2014anything except peas or lentils work.
\n4 cloves garlic
\nSalt & Pepper
\nOlive oil
\nWater<\/p>\n![\"IMG_5536\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2016\/03\/IMG_5536.jpg?resize=225%2C300\")
<\/p>\n