Looking to add a splash of citrusy tang to your pulled pork recipe? This mouthwatering dish is one that everyone LOVES every time we make it. It’s the perfect combination of flavors that will have your guests taste buds singing with every bite. Pull up a chair and come explore how to create this mouthwatering pulled pork made with orange juice dish, and get ready to taste the goodness of this classic southern dish.
This post is all about pulled pork made with orange juice. It contains affiliate links, meaning, I might receive a commission, but at no cost to you.
Pulled Pork Recipe with Orange Juice
Ingredients
- Pork Butt (ours was 12 pounds)
- 1 Large Onion Chopped
- 10 Crushed Garlic Cloves
- 2 Tablespoons Paprika
- 2 Tablespoons Onion Powder
- 2 Tablespoons Salt
- Pepper (sprinkle over the meat to your preference)
- 1, 12 Ounce Can of Beer
- 1 Cup No-Pulp Orange Juice
Instructions
Preheat oven to 275° and bake low and slow for 7 1/2 hours.
- Cut the pork shoulder or butt into fist-size chunks. This will allow your seasonings to coat more of the meat and also help it to cook faster. Tip– No need to cut the fat off the pieces. It flavors the pork BEAUTIFULLY and it’s super easy to remove once the meat is cooked.
- Press the crushed garlic into the meat with your fingers. The oils from the garlic will disperse across the meat as you rub it in.
- Mix the seasonings and brown sugar in a bowl and use your hands to coat all the sides of the meat. You can also sprinkle the pork liberally with the seasonings as you see fit. It’s a very forgiving recipe.
- Chop a large white or yellow onion into large pieces and place it on the bottom of your roasting pan.
- Layer the pork butt chunks on top of the onion.
- Pour the beer and orange juice over top of the meat. Press the pork into the liquid so that some of the liquid goes to the bottom of the pan as well. Tip– You can use the same amount of orange juice and beer, even if you have a smaller 5-pound piece of meat. When pouring in the liquid, you want to make sure that it pours to about the middle of the pan, where the meat sits. Adjust accordingly!
- Place in the middle of a 275° preheated oven, in an uncovered roasting pan, for about 7 1/2 hours or until the meat can pull easily apart. Leaving the roasting pan uncovered gives the pork butt a nice crust.
- Take the meat out of the oven and let it “set” for 10-15 minutes before shredding and removing the fat. You will easily feel the fat in each piece as you peel apart the meat. Discard the fat.
- Strain the remaining juices with a gravy/fat separator, or use a fine mesh colander to remove the onion pieces. Then pour the remaining liquid into a bowl and allow the fat to separate from the liquid as it cools. Tip– Do NOT pour the liquid over the meat if you are going to serve it later on and store it in the fridge, UNLESS the fat is separated from the liquid. I did this before and it left fat deposits ALL OVER the meat. Yuck! 😝 Pour the remaining au jus over the meat “when ready to eat.” Savor every bite! 😋
How to Reheat Pulled Pork?
To reheat your pulled pork, place the meat in a 275° preheated oven, with the drippings, and reheat for about 30 minutes. Once you take the pork out of the oven, stir the meat to distribute the juices. Feel free to add your favorite BBQ sauce and bon appetit. 😋
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Conclusion
This pulled pork made with orange juice recipe will be a crowd-pleasing sensation at your next gathering. Everyone is sure to love its perfect combination of citrusy sweetness combined with zesty seasonings. So, crank up the oven, collect those yummy ingredients, and get ready for your guests to devour this oh-so-irresistible pulled pork recipe.
Feel free to let me know what you think about the recipe, in the comments. I love hearing from you. Blessings! 🤍