Pulled Pork with Orange Barbecue Sauce

in Citrus, Crockpot, Freezer Friendly, Pork

…Somewhere real far south when I suggested to my husband that we get barbecue for dinner. I might be a born-and-raised Texan but barbecue is never anywhere near the top of my list. It’s usually not even on the list.

My crockpot is by far the most unused gadget in my kitchen. Most of the time, it just occupies extremely valuable under-oven cabinet space. The only time we seem to pull it out is to keep a giganti-batch of queso warm or to have pulled pork sandwiches.

Our favorite place to eat barbecue is The County Line. I always order the Pulled Pork Sandwich with Wild Pork Sauce (an orange-infused barbecue sauce) and coleslaw. Their pulled pork is to die for and the sauce… man, that stuff is killer good. My husband gets the smoked brisket sandwich, which is my favorite thing for someone else to order!

I spotted a tasty dry rub for pulled pork on The Way The Cookie Crumbles. Absolutely delicious! We’ve made it twice in the last two weeks… we had to do something with all these hamburger buns lying around 🙂

Pulled Pork Sandwiches with Homemade Wild Pork Sauce

Juicy pulled pork tossed with an orange-infused barbecue sauce.


  • For the Orange Barbecue Sauce
  • Juice of 1 large orange
  • 2 Tbsp sugar
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (about 3/4 - 1 cup)
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • For the pulled pork:
  • 1 Tbsp ground black pepper
  • 1-2 tsp cayenne pepper
  • 2 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 2 Tbsp dark brown sugar
  • 1 Tbsp dried oregano
  • 4 Tbsp paprika
  • 2 Tbsp table salt
  • 1 Tbsp granulated sugar
  • 1 Tbsp ground white pepper
  • 1 4-5 lb pork roast


  1. To make the sauce: Stir orange juice and sugar in a small sauce pan over medium heat until dissolved.
  2. Reduce the orange juice to 2-3 Tbsp, taking care not to scorch.
  3. Heat olive oil in a 2-qt sauce pan.
  4. Saute onions for 5 minutes. Add garlic and cook until fragrant.
  5. Stir in the orange reduction and remaining ingredients. Simmer for 5 minutes. Transfer to a food processor or blender and puree until smooth.
  6. To make the pulled pork: Mix all spice rub ingredients in small bowl. I made half the original spice rub recipe since I was using a smaller roast than the original recipe calls for (6-8lb bone-in pork shoulder). Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
  7. Unwrap roast and place it in slow cooker with 1/2 cup water. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender. Transfer roast to cutting board; discard the liquid from the crock. Shred the meat by hand or using forks. Discard fat.
  8. Return the shredded meat to the crock. Toss with 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.


Yields: 10-12 sandwiches

Pulled pork rub adapted from Cook's Illustrated via The Way The Cookie Crumbles

Estimated time: 9 hours

21 comments… add one
  • Thank you for this wonderful recipe. Bookmarking it to make in the future.


  • That orange BBQ sounds amazing!! What a great looking meal!

  • The orange bbq sauce sounds good. I enjoy the fruit sauces…and I always enjoy pulled pork!

  • Oh YUMMMM! I am soooo not a good cook! lol Really I am not, but this sounds like one I can handle 🙂 I read your blog and pretend I can make these things. hee hee Thanks for the recipe

  • I forgot that I have a few bags of this pork in my freezer right now! We’re totally having that for dinner next week. I might have to check out this orange barbecue sauce too!

  • That looks great. Makes me wish I still had my slow cooker.

  • I’ll totally take your advice on this one, since your pulled pork recipe is the only one I use!

  • Yep. Ditto everyone else. The orange in the sauce must be AWESOME.

  • Wow, you must have read my mind. BBQ isn’t usually on my list of things to eat but every once in awhile I am overcome with a huge craving for it and that happened the other week. All I could think about was eating Texas BBQ and I actually got on the County Line’s website and pondered air shipping myself some brisket! And then I came to my senses because it’s $$$$!!! I can’t wait to try these recipes! Thank you!

  • That sounds like a GREAT recipe and I can’t wait to try and make it!! I must say, as a new (and not-so-skilled) cook, your recipe looks manageable 🙂 thanks!

  • Melissa

    I can’t wait to try this dish. It looks so yummy. I have recently found your site, today. I love it. I want to come back as you in my next life. Everything is amazing, I have always been so in aw of wine making.
    Thank you for all your creative inspiration, you rock!!

  • Amanda

    That is one good lookin’ sandwich! Thanks for passing on your recipe. 🙂 I tried your from-scratch strawberry cake last week, and it tasted delicious! I thought it just a tad dry, though. Do you think maybe I left it in the oven too long?

  • This sounds awesome. An orange BBQ sauce. OH MY! I am soo all over this. Love crockpot recipes. YUM!!

  • I know this is a recipe we’d enjoy! But I need help – what is the amount of water? There’s a weird little character in there…. Thanks! 🙂

  • Elizabeth – Sorry about that. We upgraded some stuff on the back end and I thought I caught all those little buggy things 🙂 I edited the recipe.

    Amanda – Glad you liked the cake. Try cutting the baking time by 3-5 minutes. I’m a chronic almost-not-done cake baker – the second the material on the skewer is more crumb than batter, the cake comes out 🙂

  • Your bbq sauce sounds good although I will be trying it on veggie burgers, that is if we ever have bbq weather again. Roll on spring!

  • The orange bbq sauce sounds good!

  • Melanie F.

    Garlic is listed in the directions but not ingredients list. I’m making this right now and don’t know how much to use. I’ll wing it for now but would like to know for future reference.

  • Hi Melanie – it’s 1 clove of garlic.

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