Best 8 Pulled Pork With Orange Barbecue Sauce Recipes

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Pulled pork with orange barbecue sauce is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and tangy orange sauce and tender, juicy pork is sure to please everyone at your table. Whether you are cooking for a weeknight dinner or a special event, this recipe is sure to be a hit. With just a few simple ingredients, you can create a mouthwatering pulled pork dish that will have your family and friends begging for more.

Here are our top 8 tried and tested recipes!

PULLED PORK WITH ORANGE BARBECUE SAUCE



Pulled Pork with Orange Barbecue Sauce image

Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h20m

Number Of Ingredients 10

1 tablespoon olive oil
1 boneless pork shoulder roast (3 pounds), patted dry
Salt and pepper
1 large yellow onion, thinly sliced
1 cup orange juice concentrate, thawed
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours.
  • Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce.
  • Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.

PULLED PORK BARBECUE



Pulled Pork Barbecue image

Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.

Provided by Tyler Florence

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
  • While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
  • When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  • While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  • To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

SLOW COOKER PULLED PORK WITH ORANGE JUICE



Slow Cooker Pulled Pork with Orange Juice image

'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.

Provided by Goblinmama

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h15m

Yield 8

Number Of Ingredients 7

1 (5 pound) pork butt roast
1 cup water
½ cup orange juice
salt and ground black pepper to taste
1 ½ tablespoons minced garlic
1 tablespoon stone-ground mustard, or more to taste
1 large sweet onion (such as Vidalia®), chopped

Steps:

  • Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
  • Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
  • Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
  • Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 4 g, Cholesterol 111.8 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 9.8 g, Sodium 110.9 mg, Sugar 2.1 g

CROCK POT ORANGE-BARBECUE PULLED PORK



Crock Pot Orange-Barbecue Pulled Pork image

This is a great recipe for a crowd. Very easy to do and it has a great twist in the taste. Very different (and good in my opinion) from the traditional pulled pork.

Provided by Tebo3759

Categories     Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 3

1 cup barbecue sauce
1/4 cup orange marmalade (or more)
1 (3 lb) boneless pork shoulder

Steps:

  • Mix barbecue sauce and marmalade.
  • Place meat into crock pot and cook on low 8 to 10 hours.
  • (I cooked mine overnight).
  • Remove meat and shred.
  • (I placed crock pot in fridge and let the fat congeal then removed it).
  • Reheat sauce, add meat and mix until coated.
  • Serve on buns with mayo if desired.

Nutrition Facts : Calories 319.2, Fat 23.3, SaturatedFat 8, Cholesterol 80.6, Sodium 250.7, Carbohydrate 7.1, Fiber 0.3, Sugar 4.8, Protein 19.3

ORANGE-BARBECUED PORK CHOPS



Orange-Barbecued Pork Chops image

Make and share this Orange-Barbecued Pork Chops recipe from Food.com.

Provided by Debbie R.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-1 3/4 lbs pork chops (bone in, 3/4-inch thick rib chops, trimmed of fat)
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 garlic clove, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Steps:

  • Preheat oven to 400.
  • Using 2 t. oil, brown the pork chops until beginning to brown, about 1-2 minute per side. Transfer to a plate.
  • Using last teaspoons of oil, cook onion until softened (3-4 minutes). Add garlic; cook about 30 seconds more. Add juice and cook until it's nearly evaporated, 30-60 seconds. Stir in bbq sauce. Return chops to pan, turning several times to coat with sauce.
  • Transfer pan to the oven and bake until done. Recipe says 145 degrees on instant read thermometer, 6-10 min, barely pink. (I don't want any pink in my chops. Bleck.) Turn them over, only once, during cooking time to produce more tender chops.

Nutrition Facts : Calories 388, Fat 18.9, SaturatedFat 5.4, Cholesterol 117.4, Sodium 359.7, Carbohydrate 16.5, Fiber 0.8, Sugar 11.1, Protein 35.8

ORANGE BARBECUE SAUCE



Orange Barbecue Sauce image

When Jerry and I got married, I worked with a friend to choose food that our farmer friends with big appetites would like. The highlight was a pig roast topped with this tangy barbecue sauce.

Provided by Taste of Home

Time 40m

Yield 4 cups.

Number Of Ingredients 8

4 cups ketchup
1 cup prepared mustard
1 cup orange juice
1 large onion, finely chopped
1/2 cup packed brown sugar
4 teaspoons liquid smoke, optional
4 garlic cloves, minced
2 teaspoons pepper

Steps:

  • In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

Simmer down with one of these tasty Slow-Cooker Pulled Pork Sandwiches from My Food and Family. Juice from an orange adds a sweet and tangy flavor to long-simmering pulled pork. Serve on soft bread to make Slow-Cooker Pulled Pork Sandwiches that are finger-licking good!

Provided by My Food and Family

Categories     Home

Time 8h10m

Yield 12 servings

Number Of Ingredients 5

1 bottle (18 oz.) KRAFT Original Barbecue Sauce
Juice from 1 orange
1 boneless pork shoulder (3 lb.)
12 sandwich rolls, split, toasted
1/2 cup KRAFT Real Mayo

Steps:

  • Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.
  • Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.
  • Spread rolls with mayo; fill with meat.

Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

ORANGE, SOY, AND HONEY PULLED PORK



Orange, Soy, and Honey Pulled Pork image

An Asian-inspired marinade that is also great for chicken and beef. This is great paired with fried rice.

Provided by Katherine Dyer

Categories     World Cuisine Recipes     Asian

Time 20h10m

Yield 12

Number Of Ingredients 15

1 cup orange juice
½ cup soy sauce
½ cup honey
⅓ cup balsamic vinegar
1 teaspoon dry mustard
1 teaspoon paprika
½ teaspoon hot sauce
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
3 cloves garlic, peeled
1 (4.5 pound) pork shoulder roast
2 tablespoons honey, or to taste
½ cup brown sugar, or to taste

Steps:

  • Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
  • Cook on Low for 10 to 12 hours.
  • Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
  • Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 28 g, Cholesterol 67 mg, Fat 10.3 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 3.6 g, Sodium 667.8 mg, Sugar 26.3 g

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork because it has a lot of marbling, which makes it tender and flavorful. It is also a relatively inexpensive cut of meat.
  • Cook the pork low and slow: Pulled pork is traditionally cooked low and slow, which allows the connective tissue to break down and the meat to become tender. You can cook it in a slow cooker, a Dutch oven, or even a smoker.
  • Use a flavorful rub: A good rub will help to add flavor to the pork. You can use a store-bought rub or make your own. Some common ingredients in pulled pork rubs include brown sugar, paprika, garlic powder, and onion powder.
  • Baste the pork regularly: Basting the pork with cooking liquid will help to keep it moist and prevent it from drying out. You can use a variety of liquids for basting, such as apple juice, chicken broth, or even beer.
  • Let the pork rest before shredding: Once the pork is cooked, let it rest for 10-15 minutes before shredding. This will allow the juices to redistribute throughout the meat, making it easier to shred.

Conclusion:

Pulled pork is a delicious and versatile dish that can be served with a variety of sides. It is perfect for parties, potlucks, and family gatherings. If you are looking for a new recipe to try, give this pulled pork with orange barbecue sauce a try. You won't be disappointed!

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