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.