Recipes Ingredients Meat & Poultry Pork Recipes Pulled Pork with Orange Barbecue Sauce 3.6 (62) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 7, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs 20 mins Servings: 8 Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate—and the result is meltingly tender and totally delicious. Ingredients 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 Directions 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. Bryan Gardner Rate it Print