Pulled Pork With Bbq Citrus Sauce Recipes

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BBQ PULLED PORK WITH CAROLINA SAUCE



BBQ Pulled Pork with Carolina Sauce image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 12 servings

Number Of Ingredients 18

2 quarts cider vinegar
2 cups ketchup
1/2 cup sugar
1/4 cup molasses
1/4 cup dry mustard
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/8 cup red pepper flakes
1/8 cup salt
Pinch freshly ground black pepper
2 cups soy sauce
1 1/2 cups salt, plus more for seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup molasses
2 pork butts, about 6 pounds total weight
Freshly ground black pepper

Steps:

  • For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
  • For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
  • Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

PULLED PORK WITH ORANGE BARBECUE SAUCE



Pulled Pork with Orange Barbecue Sauce image

Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h20m

Number Of Ingredients 10

1 tablespoon olive oil
1 boneless pork shoulder roast (3 pounds), patted dry
Salt and pepper
1 large yellow onion, thinly sliced
1 cup orange juice concentrate, thawed
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours.
  • Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce.
  • Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

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.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

AWESOME PULLED PORK BBQ



Awesome Pulled Pork BBQ image

This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!

Provided by Randy

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h30m

Yield 10

Number Of Ingredients 20

1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

Steps:

  • Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
  • Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
  • Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
  • Continue cooking pork on Low heat until flavors combine, about 2 hours.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

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.

PULLED PORK WITH BBQ CITRUS SAUCE



Pulled Pork With BBQ Citrus Sauce image

A summer favorite served on buns with potato skins and salad. Great for outdoor dinner parties and kids just love them. NOTE: For something unique try adding your favorite coleslaw over the pork inside the roll for a nice cool crunch.

Provided by Leahferne

Categories     Pork

Time 1h45m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 10

4 lbs boneless pork roast, trimmed and cubed
1/2 large onion, diced
5 garlic cloves, smashed
1 tablespoon olive oil
1 cup orange juice
1 (18 ounce) bottle barbecue sauce (I like to use Bull'seye Brand)
2 1/2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon pepper
6 sandwich buns

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.

Nutrition Facts : Calories 939.4, Fat 33, SaturatedFat 11.1, Cholesterol 259.9, Sodium 1240.1, Carbohydrate 63, Fiber 1.9, Sugar 31.9, Protein 90.8

PORK CHOPS WITH CITRUS SAUCE



Pork Chops with Citrus Sauce image

I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 boneless pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
3/4 cup water
1/2 teaspoon paprika
1/2 teaspoon pepper
1 medium navel orange
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
12 whole cloves
1 cup orange juice

Steps:

  • In a large skillet, brown chops in oil on both sides. Add water, paprika, and pepper; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. , Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon and cloves. Stir in juice. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the orange slices; cover and remove from the heat. Serve chops with sauce and orange slices.

Nutrition Facts :

CITRUS GLAZED BARBECUED PORK LOIN



Citrus Glazed Barbecued Pork Loin image

Make and share this Citrus Glazed Barbecued Pork Loin recipe from Food.com.

Provided by Julesong

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped
1 arbol chile, steam removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice
2 cups of your favorite barbecue sauce
6 dashes hot sauce
2 lemons (juice of)
kosher salt
3 lbs pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepot add canola oil and saute onions and garlic until translucent.
  • Add chipotle and arbol chilies and continue to cook until chiles start to toast.
  • Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
  • Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
  • Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
  • On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
  • Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.
  • Remove from oven and let meat set for about 5 minutes, slice, and enjoy!

Nutrition Facts : Calories 835.8, Fat 50.8, SaturatedFat 13.1, Cholesterol 136.1, Sodium 3187.2, Carbohydrate 47, Fiber 2.6, Sugar 30.9, Protein 46.7

CITRUS BARBECUED PORK CHOPS



Citrus Barbecued Pork Chops image

BBQ sauce with added spice and citrus gives these grilled pork chops their outstanding flavor. Prepare to be asked to make this again (and again).

Provided by My Food and Family

Categories     Bbq

Time 45m

Yield 4 servings

Number Of Ingredients 6

3/4 cup KRAFT Original Barbecue Sauce
1 tsp. grated orange zest
1/4 cup orange juice
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme leaves, crushed
4 pork loin chops, 1 inch thick (1-1/2 lb.)

Steps:

  • Preheat greased grill to medium heat. Place all ingredients except chops in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  • Place chops on grate of grill; cover grill with lid. Grill 25 to 30 minutes or until chops are cooked through, turning over after 15 minutes and brushing occasionally with the barbecue sauce mixture.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 680 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 15 g, Protein 26 g

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