That is a Tangerine-Soy Pulled Pork Sandwich with a Thai Plum-Barbecue Sauce. And this is a 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.
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.
- 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
- Place the roast in the crockpot with the tangerine juice, rind, soy sauce, brown sugar, red pepper, and garlic.
- Cook on low 8-10 hours, until the meat is fall-apart tender.
- Transfer 2 cups of cooking liquid (fat skimmed from top) to a medium saucepan and add the orange juice and tangerine rind.
- Reduce for ~20 minutes over high heat until down to ~3/4 cup and then remove the rind.
- Shred the pork roast and place in a large bowl or serving dish and pour the reduction over top, tossing to coat.
- In a small bowl, mix the plum and barbecue sauces together and warm in the microwave.
- For sandwiches, pile a generous scoop of pulled pork on top of a split roll and top with a spoonful of barbecue sauce.
Yields: 12-16 servings
Estimated time: 10 hours 30 minutes
This post was sponsored by Crock-Pot.
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!
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.
Pulled pork is one of my favorite foods. I’m drooling over this recipe
In the first step of instructions you mention red pepper but it’s not on the ingredient list…can you please clarify?
Oops! Sorry about that. It’s just a pinch of crushed red pepper flakes. 1/8-1/4 tsp.