Pulled Pork With Bbq Citrus Sauce Recipes

PORK WITH TANGY CITRUS SAUCE

Steps:

• Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
• Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
• Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

PULLED PORK WITH BBQ CITRUS SAUCE

Steps:

• * In a large frying heat oil over medium-high heat and add pork, garlic and onion. Sear for 5 minutes stirring frequently. Add everything but the rolls and mix well.
• * Cover, bring to a boil, reduce heat to low and simmer for 1 hour.
• * Remove cover and turn up stove to medium heat for 30 minutes to cook off excess liquid.
• * Shred pork quickly by pressing pork with a potato masher. If no masher use 2 forks.
• * Spoon into warm buns and enjoy.

PULLED PORK WITH BARBECUE SAUCE

Steps:

• Place the pork in the slow cooker.
• In a bowl, combine the ketchup, vinegar, water, onion, garlic, chili powder, and Worcestershire sauce and stir well. Pour the sauce over the roast. Cover and cook on low for 8 to 10 hours, until the meat falls apart.
• Remove the pork from the cooker and allow to cool slightly. Remove and discard any bones. Pull the meat into shreds using your fingers or two forks. Return the meat to the cooker and stir into the sauce. Serve warm.