Pulled Pork with Orange Barbecue Sauce

Prep Time:
30 mins
Total Time:
4 hrs 20 mins

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


  • 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.

    Bryan Gardner
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