Pulled Pork with Orange Barbecue Sauce

  • Prep:
  • Total Time:
  • Servings: 8
Pulled Pork with Orange Barbecue Sauce

Photography: Bryan Gardner


  • 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


  1. 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.

  2. 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.

  3. 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.


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