Slow cooker orange and honey pulled pork

    (2)
    20 hours 10 min

    This pulled pork dish made in the slow cooker is flavoured with soy sauce, honey, orange juice, garlic, ground ginger and other spices. Serve in rolls or baps with pan-fried red onion slices or coleslaw.


    1 person made this

    Ingredients
    Serves: 12 

    • 240ml orange juice
    • 120ml soy sauce
    • 120ml honey
    • 80ml balsamic vinegar
    • 1 teaspoon dry mustard
    • 1 teaspoon paprika
    • 1/2 teaspoon hot chilli sauce
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 3 cloves garlic, peeled
    • 1 (2kg) pork shoulder roast
    • 2 tablespoons honey, or to taste
    • 100g brown sugar, or to taste

    Method
    Prep:10min  ›  Cook:20hr  ›  Ready in:20hr10min 

    1. Whisk orange juice, soy sauce, 120ml honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
    2. Cook on Low for 10 to 12 hours.
    3. Turn roast over in the slow cooker, drizzle more honey over the roast and cover the top with brown sugar, patting it down so it sticks.
    4. Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the sauce.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    pauldaciuk0
    0

    Light or dark soy sauce?  -  29 Apr 2017

    by
    0

    Made no changes to the marinade and absolutely LOVED this recipe! The only reason I give it four stars instead of five is because of the preposterous amount of cooking time stated. You don't need to cook it for 24 hours. If you do, you should probably look into getting a new slow cooker, because yours isn't working properly! The marinade itself, however, definitely rates 5 stars. If you like your meats sweet and savory, you'll probably like this. I think this has earned a permanent place in our rotation.  -  19 Jul 2017  (Review from Allrecipes US | Canada)

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