Jul 13, 2011

Pulled Pork with Orange Barbecue Sauce


Pulled pork was one of those dishes that I kind of never thought to make at home.  How in the world would I get such tender, flavorful pork in my own kitchen?  And what about the barbecue sauce?  How will I make something as delicious as the local bbq restaurant?

Pulled pork is James's favorite meal so when I decided to conquer this (silly) fear of mine, I did plenty of research.  I ended up at Confections of a Foodie Bride knowing that I wouldn't be disappointed.  Everything that I've made from Shawnda's blog has been absolutely delicious.  All you need is a slow-cooker and a few ingredients and you'll have delicious pulled pork at home, too.  One of the main reasons that I chose to go with this recipe was because I was able to use pork tenderloin as the source of pork.  We were in the process of moving and I didn't want an abundance of leftovers and the tenderloin gave us the perfect amount for just a few meals.  I'm sure you could make this with a larger cut of meat, just double or even triple the amount of barbecue sauce.

Oh, and coleslaw is a must for me when it comes to bbq.  We had this pineapple coleslaw with our sandwiches.

Pulled Pork with Orange Barbecue Sauce

For the Orange Barbecue Sauce:
Juice of 1 large orange
2 tbsp. sugar
1 1/2 tbsp. olive oil
1 medium yellow onion, chopped (about 3/4 - 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 tbsp. lemon juice
1 1/2 tbsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

For the pulled pork:
1 tbsp. ground black pepper
1/2 tsp. cayenne pepper
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dark brown sugar
1/2 tbsp. dried oregano
4 tbsp. paprika
1 tbsp. table salt
1/2 tbsp. granulated sugar
1 4-5 lb pork roast

To make the sauce:
1.  In a small saucepan over medium heat, combine the orange juice and sugar and cook until dissolved.  Reduce the orange juice mixture to 2-3 tbsp., being careful not to scorch.
2.  Heat olive oil in a 2-qt sauce pan and saute onions for 5 minutes; add garlic and cook until fragrant, 20-39 seconds.
3. Stir in the orange reduction and remaining ingredients and simmer for 5 minutes. Transfer to a food processor or blender and puree until smooth.  Set aside.

To make the pulled pork:
1. Mix all spice rub ingredients in small bowl and then massage spice rub into meat. Wrap tightly in double layer of plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
2. Unwrap pork and place it in slow cooker with 1/2 cup water. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender. Transfer roast to cutting board and discard the liquid from the slow-cooker. Shred the meat by hand or using forks and discard fat.
3. Return the shredded meat to the crock and add 1/2 cup barbecue sauce. Simmer on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

slightly adapted from Confections of a Foodie Bride, originally from Cook's Illustrated by way of The Way the Cookie Crumbles

4 comments:

Jmonday556 said...

The pork industry defends horrendous cruelty to animals  -- factory farmers keep breeding pigs locked in two-foot-wide crates where the pigs can’t even turn around for nearly their entire lives. Eight states have passed laws against this type of animal abuse, yet groups like the National Pork Producers Council still support it.
 
More info at this link: http://www.humanesociety.org/news/press_releases/2010/12/smithfield_pigs_121510.html

Tresdelicious said...

It looks mouthwatery. I can't wait to prepare my own kind of this.

Mary said...

42tbsp. paprika??? I'm guessing that is either 4 or 2, but not 42! If so, that would be a huge amount.

goodthymes said...

Oh my! Thank you for catching this error! It is, indeed, 4 tablespoons.

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