For the Orange Barbecue Sauce
Juice of 1 large orange
2 tablespoons sugar
1 1/2 tablespoon olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 tablespoon lemon juice
1 1/2 tablespoon Worcestershire sauce
1 1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the pulled pork:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 4-5 lb pork roast
1. To make the sauce: Stir orange juice and sugar in a small sauce pan over medium heat until dissolved.
2. Reduce the orange juice to 2-3 tablespoons, taking care not to scorch.
3. Heat olive oil in a 2-quart sauce pan.
4. Saute onions for 5 minutes. Add garlic and cook until fragrant.
5. Stir in the orange reduction and remaining ingredients. Simmer for 5 minutes. Transfer to a food processor or blender and puree until smooth.
6. To make the pulled pork: 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.)
7. 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.
8. 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.
Credits: The Brewer & The Baker