Paleo Slow Cooker Orange BBQ Pulled Pork – flavourful, juicy pork slow cooked in an orange BBQ sauce. Great filling for salads, wraps, burgers and you can make them carnita style!
So, I went ahead and bought 2kg of pork at my local butchers. The price was absolutely abysmal but when I tasted the results of this dish, I did not care! This Paleo Slow Cooker Orange BBQ Pulled Pork is beautifully slow cooked, leaving it nice and juicy. The Orange BBQ sauce complements the pork wonderfully, giving you a different flare to regularly seasoned pork. It’s just the perfect filling; once you have a mountain full of flavourful pulled pork like this, the dinner options are endless!
I tend to cook my meat no other way but in a slow cooker. It takes the hassle out of everything! Ultimate set and forget, no worries about undercooking, bacteria and what-not (like I always panic about) and it’s a great way to keep your meat from drying out.
At first, I completely intended on using Blackstrap Molasses in the sauce, to give it a nice BBQ, smoky flavour whilst also adding sweetness. However, I opened up my fridge and saw that I had some leftover oranges. I don’t even know why or how, but oranges just seemed like the perfect thing to put in my sauce! When I did my first taste-test, I realised there was no need for the molasses – the sauce had a delicately sweet orange taste, without being too powerful, and the smokiness from the liquid smoke did it justice.
You have two options with the leftover sauce. You can either reduce it down to a thicker BBQ sauce or you can keep as is, freeze and use it as a base for another recipe. However you must make sure to save at least 2 cups of the sauce for the pork to keep it nice and juicy. You might also want to do this carnita-style in which case I suggest saving the sauce but only adding to the pork once you’re ready to crisp it all up.
Since I have so much pork now, be sure that you will see a couple more recipe ideas on ways you can use it! I might have something of a pulled pork week lol!
What are some of your favourite ways to use pulled pork?
- 2 - 2.5 kg / 4 – 5lbs pork shoulder
- 2 onions
- 1 whole garlic bulb
- 1 cup chicken or beef broth
- ½ cup tomato paste
- Juice of 2 oranges (about 1/2 cup)
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp coconut aminos
- 2 tbsp yellow or dijon mustard
- 4 cloves garlic
- 1 onion
- 1 tbsp smoked paprika
- ½ tbsp cayenne pepper
- ½ tsp salt
- 1 tsp liquid smoke
- Slice your onions, then spread one onion on the bottom of the slow cooker.
- Using a pairing knife, make about 1 inch deep cuts all over your pork, then stuff your garlic cloves into these cuts. If your pork is sliced, just spread the garlic cloves in between the pork and on top.
- Spread your second onion on the top of your pork.
- Add the ingredients for your sauce to a blender. It should make at most 3 cups.
- Pour this sauce all over your pork, using a spatula to push some of the sauce to the bottom of the slow cooker*
- Cook on low for 8 hours.
- When pork is cooked, use tongs to transfer the pork to a board and shred with two forks
- Once done, you can either make this carnita style by roasting or pan frying the pork in a cup of the sauce. You could also cook down the sauce to make it a thicker BBQ sauce. Or you can place your pork in a container, adding 2 cups of the leftover sauce to keep it nice and juicy.
*It may look like a lot of sauce but it works for this much pork and should not overflow. However, if using 2 kg/4lbs of pork, you could reduce the amount to only 2 cups of the sauce and save the rest
I used a 3.5l slow cooker like this one
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