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Tangy Orange Pork BBQ Sandwich

For your next sports event, here’s a crowd-pleaser I made for a party one year. It cooks itself into tender, shreddable pork and the sweet, tangy BBQ sauce that I’ve developed over the years is a real winner!

Ingredients

1 large onion
4 lb pork shoulder or butt
2 tsp sea salt
1/2 tsp chipotle black pepper
1/2 tsp smoked paprika
1 tsp oregano
1/2 tsp cumin
1/4 tsp coriander
1 TB olive oil
6 cloves garlic, crushed
1.5 liters orange juice (1 carton)
1/2 cup ketchup
1/4 cup light brown sugar
1/8 cup apple cider
1/8 cup Dijon mustard
1 TB lemon juice
8 Kaiser rolls

Method

Chop onion into large pieces and place in the bottom of a large pot. Put the pork roast on top. Place the crushed garlic cloves around the roast. Rub the roast with the sea salt, pepper, smoked paprika, oregano, cumin, coriander and olive oil. Add orange juice to the pot. Bring up to a boil. Reduce to a simmer and cover. Check it after 2 hours. A fork should slide into it easily. Cook another 30 minutes, if necessary until fork-tender. Remove roast to a cutting board. Allow to cool slightly and shred with two forks. Keep the meat warm. Turn pot up to high and reduce the liquid to three cups. Strain the liquid and place in a two quart saucepan. Whisk in ketchup, mustard, brown sugar, apple cider and lemon juice. Simmer uncovered until it is a nice, thick consistency of a sauce. Taste for seasoning. Combine about 2/3 of the sauce with the shredded meat and use tongs to make sure the meat is coated. Serve the meat on Kaiser rolls with more of the sauce on the side.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.