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Orange Barbecue Pulled Pork Sandwich

This orange barbecue pulled pork sandwich is full of orange flavor, using orange juice and orange zest. It is also easy to make in your slow cooker/crockpot.

Orange Barbecue Pulled Pork Sandwich by FamilySpice.com

I’m down to the last giant bag of oranges from our visit to the orange grove. I’m feeling a little sad. My family and I have really enjoyed the freshly squeezed orange juice every day. And I’ve enjoyed baking and cooking with the oranges and trying them in everything. It’s to the point where no one is surprised when I tell them what they are eating has oranges in it!

Winter has finally hit San Diego – well, San Diego-style! It’s cold (okay 63ºF) and raining (okay, more like cloudy with scattered sprinklings), but that’s our winter!

So, this weather shouts comfort food for us, and I brought out my giant 6-quart slow-cooker. I am feeding a family of 5, you know.

One of my favorite meats in the slow-cooker is a pork butt roast. Whether I’m making carnitas or pulled pork, it’s perfect for the slow-cooker.

And this version of pulled pork uses a homemade orange barbecue sauce.

Of course.

What, did you want another dessert recipe?

This is a great recipe for a weekday meal you need between shuttling the kids from piano lessons and basketball practice, or to please big, hearty appetites at your upcoming superbowl party. Lip-smacking good.

Got leftover pulled pork? Here’s my post on full of leftover pulled pork recipes.

Orange Barbecue Pulled-Pork Sandwiches

Orange Barbecue Pulled Pork

Author:

Laura Bashar

This easy, slow-cooker recipe features a tangy orange barbecue sauce for your next pulled-pork dinner. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 4 lb pork butt roast, boneless
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1 small onion, sliced
  • 1 cup orange juice, freshly squeezed preferred
  • 6 oz tomato paste
  • 1/4 cup cider vinegar
  • 3 TBS honey
  • 3 TBS Worcestershire sauce
  • 1 1/2 tsp paprika
  • 1 tsp orange zest
  • 3 garlic cloves, crushed
  • 1 1/2 tsp chile powder
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1 tsp molasses
  • 8 kaiser rolls

Directions:

  1. Rinse with water and pat dry with paper towels:
    • 4 lb pork butt roast , boneless
  2. Trim off the large chunks of fat and season with:
    • 1 tsp salt
    • 1/2 tsp black pepper, ground
  3. Place pork roast in a 6-quart slow-cooker with:
    • 1 small onion , sliced
  4. Whisk together in medium-sized bowl:
    • 1 cup orange juice , freshly squeezed preferred
    • 6 oz tomato paste
    • 1/4 cup cider vinegar
    • 3 TBS honey
    • 3 TBS Worcestershire sauce
    • 1/2 tsp salt
    • 1 1/2 tsp paprika
    • 1 tsp orange zest
    • 3 garlic cloves , crushed
    • 1 1/2 tsp chile powder
    • 1/4 tsp cumin
    • 1/2 tsp onion powder
    • 1 tsp molasses
  5. Pour barbecue sauce over the pork roast and cover the slow-cooker.
  6. Cook on low for 8 hours or on high for 5 hours.
  7. For the last hour, remove the roast from the slow-cooker.
  8. Use two forks or your fingers to pull pork apart until the entire roast is shredded. Discard any excess fat.
  9. Return shredded pork to the slow-cooker and continue cooking for one hour.
  10. Place pulled pork into serving dish and mix in with some of the juices from the slow-cooker.
  11. Serve with:
    • 8 kaiser rolls

Notes:

Serving Suggestions: Got picky eaters? You can also cook the pork without the barbecue sauce. Just serve the sauce on the side for those who want to mix it in!

Cooking Tips: Don't have a slow-cooker? Heat your oven to 300º F and cook the pork without the water and bbq sauce in a roasting pan, fat side up, covered with aluminum foil, for 4 hours. Remove the foil and continue to bake until roast is tender, about 2 more hours. After shredding the pork, add bbq sauce and serve.

Prep Time:

Yield: 8 servings

Cook Time:

Orange Barbecue Pulled Pork Detail