Pulled Pork Sandwiches With Sour Orange Bbq Sauce – Recipe

Friends, meet tonight’s dinner. This succulent pork with the herbs and spices listed below simmers in the slow cooker, just waiting for two forks to pull it apart at the end of the day.

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 organic 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 or slow cooker. 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 (or set slow cooker according to manufacturer’s directions). Reduce to a simmer and cover. Check it after 2 hours (4-6 hours in slow cooker). 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 a pot up to high and reduce the liquid to three cups. Strain the liquid. 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 Elizabeth Dougherty

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 on stations around the country.

Check Also

steak pot pie

VIDEO: Cooking Class – Chicken Pot Pie

Use up your leftover chicken with this lovely dish.