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!

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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.