Tangerine Pulled Pork with Thai Plum Barbecue Sauce

Pulled Pork

That is a Tangerine-Soy Pulled Pork Sandwich with a Thai Plum-Barbecue Sauce. And this is a Houston Texans Crock-Pot.

Houston Texans Crock-Pot

Correction, that is a 2012 AFC South Division Champs Houston Texans Crock-Pot. Because they now make Crock-Pots with your favorite NFL team logo on them! And because Bulls on Parade, baby!

For those of you who’ve stopped by here a time or two, or have seen me clog your Twitter feed on a non-bye-week Sunday, you know I’m a big Texans fan. So it’s always a bit awkward and confusing when I have to launch into the “I’ve actually been a Colts fan for the last 15 years” story.

But that magical division realignment pitted my new Texans and my old-ish Colts against each other twice a year (and maybe 3!) in one of the happiest football-related things to ever happen to me. I always (try) to root for the home team.

Houston Texans Crock-Pot

With the abundance of winter citrus, we picked up a mountain of 5/$1 tangerines and turned several of those into a fun, seasonal twist on the classic pulled pork to christen the new Crock-Pot. A pork roast is slow cooked with tangerine juice, soy sauce, and spices and then the cooking liquid is reduced with more tangerine juice for a citrusy glaze. It’s sweet meets savory meets easy gameday eats.

The Crock-Pot isn’t just a lifesaver during the week, but it’s perfect for tailgating – pulled pork, chili, queso, and fancy meatballs go from counter-to-tent super easily. You can snag a Crock-Pot with your favorite NFL logo and impress the heck out of your tailgate-mates. Or upload a custom design and create a one-of-a-kind Crock-Pot!

Tangerine Pulled Pork with Thai Plum Barbecue Sauce

Pulled pork gets a seasonal gameday makeover with fresh tangerines.

Ingredients

  • For the roast:
  • 1 large pork shoulder or roast (~7-8 lbs for a crowd)
  • 1/2 cup tangerine juice (3-4 tangerines, 1 rind reserved and sliced thinly)
  • 1/4 cup soy sauce
  • 2 Tbsp packed brown sugar
  • 1 garlic clove, smashed
  • Pinch of crushed red pepper
  • For the glaze:
  • 2 cups of cooking liquid
  • 1/2 cup tangerine juice
  • 1/2 tangerine rind, sliced thinly
  • Brown sugar (optional)
  • For the barbecue sauce:
  • 1/4 cup purchased Thai Plum Sauce
  • 1/2 cup purchased barbecue sauce

Instructions

  1. Place the roast in the crockpot with the tangerine juice, rind, soy sauce, brown sugar, red pepper, and garlic.
  2. Cook on low 8-10 hours, until the meat is fall-apart tender.
  3. Transfer 2 cups of cooking liquid (fat skimmed from top) to a medium saucepan and add the orange juice and tangerine rind.
  4. Reduce for ~20 minutes over high heat until down to ~3/4 cup and then remove the rind.
  5. Shred the pork roast and place in a large bowl or serving dish and pour the reduction over top, tossing to coat.
  6. In a small bowl, mix the plum and barbecue sauces together and warm in the microwave.
  7. For sandwiches, pile a generous scoop of pulled pork on top of a split roll and top with a spoonful of barbecue sauce.

Notes

Yields: 12-16 servings

Source: Confections of a Foodie Bride

Estimated time: 10 hours 30 minutes

This post was sponsored by Crock-Pot.

9 comments… add one

  • I love the idea of this crock pot! Ummm, and the pork, too!!

  • I wonder if they make a Mets crockpot for my boyfriend…hmm.

    This reminds me of orange chicken but in pulled pork form…which has to be better.

  • I have to be honest – I’ve never had pulled pork but I just love the idea of any pulled meat, especially when it’s made in the slow cooker!

  • Patti T.

    This sounds fantastic! I love citrus.

  • Cute crock-pot! And that BBQ sauce sounds heavenly!

  • Love the recipe and your unique Texans crockpot. Very cute! Great pictures and love the blog. Let us know if we can help with anything.

    -Kim James
    CookDazzle.com

  • Pulled pork is one of my favorite foods. I’m drooling over this recipe

  • Tracy

    In the first step of instructions you mention red pepper but it’s not on the ingredient list…can you please clarify?

    Thanks!

    • Oops! Sorry about that. It’s just a pinch of crushed red pepper flakes. 1/8-1/4 tsp.

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