How to make it

  • Marinade: mix ground chipotle chili powder, salt, coriander, black pepper, and granulated garlic together; add juice and zest of the tangerine or clementine and stir to a paste.
  • Cut slits in pork roast about 1 1/2" apart all over roast. Rub the marinade paste over all sides of roast, working it into all the slits. Refrigerate for at least 4 hours. Remove roast from refrigerator an hour before putting it on the grill. Prepare grill and if you have a rotisserie attachement, slide the roast onto the rotisserie rod balancing evenly; secure. Put roast on grill or rotisserie.
  • Prepare glaze mixing marmalade, granulated garlic, white wine and ground chipotle chili powder together. Set aside.
  • About 10 minutes before roast is done, baste with 1/2 the glaze. Continue roasting for another 5 minutes, glaze again, and finish roasting another 5 minutes. Remove from grill, remove from spit, and let sit for 10 minutes before carving.

Reviews & Comments 5

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  • mommyluvs2cook 8 years ago
    Sounds delicious!!!
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    " It was excellent "
    juels ate it and said...
    You've really outdone yourself on this dish! Sounds incredible!
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    " It was excellent "
    wynnebaer ate it and said...
    Another chipotle lover here too...I love the thought of tangerine....Bet Blood orange would be awesome too..Thanks..:)
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    " It was excellent "
    minitindel ate it and said...
    Oooooo i love chipolte!!!! love this recipe linda thanks a bunch ..........printed it ill bet its delish!!!

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    " It was excellent "
    notyourmomma ate it and said...
    There you go again, using my favorite chipotle powder...stuff is magnificent! Love the orange combo here. Good stuff indeed.
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