Pulled Pork with Homemade Orange BBQ Sauce (Crockpot)

By Texaschef11

Ingredients

• Orange Barbecue Sauce
• Juice of 1 large orange
• 2 Tbsp sugar
• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1 clove garlic, minced
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Preparation

Step 1

Stir orange juice and sugar in a small sauce pan over medium heat until dissolved. Reduce the orange juice to 2-3 Tbsp, taking care not to scorch. Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the orange reduction and remaining ingredients. Simmer for 5 minutes. Transfer to a food processor or blender and puree until smooth.

Source: Adapted from The Pastry Queen, 2004

Slow Cooker Pulled Pork
1 Tbsp ground black pepper
1-2 tsp cayenne pepper
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp dark brown sugar
1 Tbsp dried oregano
4 Tbsp paprika
2 Tbsp table salt
1 Tbsp granulated sugar
1 Tbsp ground white pepper

1 4-5lb pork tenderloin
Orange barbecue sauce, for serving

Mix all spice rub ingredients in small bowl. I made half the original spice rub recipe since I was using a smaller roast than the original recipe calls for (6-8lb bone-in pork shoulder). Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

Unwrap roast and place it in slow cooker with 1/2 cup water. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender. Transfer roast to cutting board; discard the liquid from the crock. Shred the meat by hand or using forks. Discard fat.

Return the shredded meat to the crock. Toss with 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.