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Why This Recipe Is So Popular
This dish combines sweet, tangy, and savory flavors that create a perfect balance. The soy and honey glaze adds a rich depth, while the orange brings a fresh citrus brightness. It’s a crowd-pleaser that’s both comforting and full of character.
Cooking Tips You Should Know
- Use a slow cooker or cook low and slow in the oven to make the pork tender and easy to shred.
- Reserve some of the cooking liquid to mix back into the pulled pork for extra moisture and flavor.
- Marinate the pork overnight if possible to let the flavors fully penetrate the meat.
- Reserve some of the cooking liquid to mix back into the pulled pork for extra moisture and flavor.
- Marinate the pork overnight if possible to let the flavors fully penetrate the meat.
Step 1
Stir together the orange juice, soy sauce, half a cup of honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger in the bottom of your slow cooker. Add the garlic too and give everything a good whisk to combine. Nestle the pork shoulder right into this flavorful liquid.
Step 2
Set your slow cooker to low and let it cook for about 10 to 12 hours. After that time, flip the roast over, drizzle a little more honey on top, and sprinkle a generous layer of brown sugar over the pork.
Step 3
Let it cook for another 10 to 12 hours until the meat is super tender. When it’s done, use two forks to shred the pork right in the slow cooker, mixing it with all those delicious juices so it’s nice and saucy.
How To Present This Dish
This pulled pork is delicious served on soft buns with coleslaw for a classic sandwich. It also works well over rice or alongside roasted vegetables. A sprinkle of fresh herbs like cilantro or green onions adds a nice touch.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of the reserved cooking liquid to keep the pork moist. This dish freezes well for up to 2 months.
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