This New Orleans Pulled Pork with Orange Sauce is a house favorite and I know it will be one of yours, too. It couldn’t come together quicker, the sauce that is, but for this pulled pork, it’s low and slow roasting in the oven.
New Orleans Pulled Pork with Orange Sauce
The original recipe comes from The Plantation Cookbook by the Junior League of New Orleans. This cookbook is a treasure and I highly recommend it. I sometimes make this Pork Tenderloin with Orange Sauce, marinating the tenderloin overnight and then grill it.
For this recipe I decided on a pork shoulder, cooking it for 7 1/2 hours, allowing it to fill my house with the most amazing aroma. Instead of marinating the pork shoulder I decided to use that mixture to baste the pork while roasting.
What temperature should my oven be at?
I set mine at 225°F for a low and slow cook.
How long does it take to roast a pork shoulder?
If I’m going to be making pulled pork I make a lot. You can always freeze the leftovers. I typically get a 10 pound pork shoulder. Roast your shoulder at 225°F at 90 minutes per pound.
This 5 pound boneless pork shoulder took a little over 7 hours to smoke.
What temperature is roasted pulled pork done at?
If you’re going for fall apart pulled pork, then cook until internal temperature reaches 205°F.
What came out of the oven was fall apart, unctuous, amazing pulled pork. Everything was beyond tender and mostly all the fat had rendered away, keeping the pork moist and tender.
It’s so easy to prep the orange sauce, which is simplicity and perfection in one sauce. It’s so good and packed with flavor, the clove and cinnamon mixed with the tangy citrus is brilliant.
In a saucepan place the sugar, orange juice, zest, cornstarch, cinnamon and salt. Turn the heat to medium and  place cloves in a cheesecloth and tie. Drop the clove packet in the orange sauce and continue cooking on low until thickened. The sauce will be an amber, almost clear sauce at this point. Discard the bundle of cloves. What you have is one amazing sweet, spiced, tangy sauce to dip your pulled pork in.
The rest was easy. I took the pork out of the pan and shred it quite easily with two forks. The orange sauce would seriously compliment the pulled pork as a dipping sauce, but feel free to drench it and serve it up in sandwiches for a Summer lunch party.
I ended up with 5 pounds of pulled pork and have another idea for the leftovers as we had a party to attend and I’ve been tasked with bringing the appetizer.
This is definitely worth checking out, give it a try. The pulled pork is crispy on the outside edges, tender and so moist on the inside. It’s so succulent and tender because of the basting while roasting and the flavors that develop are wonderful as is the aroma that fills your kitchen.
If it seems like a lot of time, make it on  the weekend and believe me everyone will be poking their head in the kitchen asking if it’s done yet. They won’t be disappointed. Enjoy!
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New Orleans Pulled Pork with Orange Sauce
Ingredients
- 4-5 lb pork shoulder
Basting Sauce:
- 1/3 cup lemon juice
- 1/3 soy sauce
- 1/3 cup Marsala wine
- 2 cloves garlic minced
- 2 tsp ground ginger or fresh
Orange Sauce:
- 2/3 cup sugar
- 2 cups orange juice
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp salt
- pinch red pepper flakes
- 20 whole cloves tied in cheesecloth
Instructions
- Combine the basting sauce ingredients in a bowl and whisk to mix thoroughly. Set aside.
- Preheat the oven to 225° F. Season the pork shoulder on all sides with kosher salt and black pepper. Place in a roasting pan and cook for 4 hours uncovered. Baste with sauce every 30 minutes.
- Pour balance of basting sauce over the pork shoulder and cover with aluminum foil. Continue roasting for 3 1/2 more hours. Remove from pan, discard the bone if there is one, and place in a bowl. Shred using 2 forks, discarding any large pieces of fat. Cover with aluminum foil and make the sauce.
- In a saucepan place sugar, orange juice, zest, cornstarch cinnamon, salt and red pepper flakes. Turn heat to medium and place cloves in a cheesecloth and tie. Drop in the orange sauce and continue cooking on low until thickened. The sauce will be an amber, almost clear sauce at this point. Discard the bundle of cloves.
- Serve as a dipping sauce with the pulled pork.
I bought a pork shoulder the cut with the thick skin and big bone in, I should of bought the Boston butt or picnic. O well next time,came great though with that sweet sauce.thanks again Kevin
Glad you enjoyed this one Dan. That sauce is great, right?! 🙂
Kevin, I just started the plantation pulled pork, my question is I could only find a 10 lb pork shoulder ,the one with bone in and that think bullet proof looking skin. I had to use a big roast pan and was worried that basting sauce would burn on bottom of pan cause of the sugars, your thoughts? Thanks love the site
I would still baste it as directed and maybe add some water every now and then to check if it’s burning, but probable not any more then if there was no basting. Those browned bits from the rendering pork make for great sauce adds! Be sure that pork is 160°F and you should be fine. The sauce itself is just killer. Let me know!
This looks awesome. I’ve never made pork shoulder myself before, but I’d like to try this recipe.
Bridget, I must say this is one of my all time favorites. The sauce is super simple, but the orange and cinnamon are perfect with the pork. I have a lot of other pork recipes on here as well so I hope you take a look around.
Thanks so much for stopping by and have a great day!
This pulled pork looks so incredible! It’s definitely one of those dishes that I look forward to using up all of the leftovers. I love the idea of an orange sauce!
Thanks so much Alyssa I don’t think you’ll be disappointed. The marinade and sauce make this so succulent and flavorful. Check out Friday’s post to see what I did with the leftovers!
I’m not kidding, the second your site loaded my mouth started watering. GORGEOUS, Kevin!! I’ve got a pork butt in the freezer and this is what I’m doing with it.
I think you’re really going to enjoy this pulled pork recipe Marissa. The marinade and sauce make this so succulent and flavorful. Check out Friday’s post to see what I did with the leftovers! Have a great day and let me know how yours turns out.
Hi Kevin,
First time here and I am totally hooked.
The site is tooooo good 🙂
Super tempting pics 🙂
Awe, comments like that make my day, thanks so much Shweta!
Bahhh!!! Kevin, I want to (lovingly) slap your hand and steal that piece of pork in the last picture!! This sounds SO good!! I love.LOVE the flavors jam packed in here. Mouth watering delicious♡ I’m so making this over the weekend! #NomNom
Thanks so much Cheyanne, it is definitely one with lots of big and bold flavors. Let me know how it turns out.
Kevin, I almost passed out while reading the text:) You describe the process in such a scrumptious way…plus all these beautiful pictures. The pork looks just the perfection to me – so succulent and delicate but with these well browned pieces. I do feel the way it tastes and smells, and that’s the fabulous way! Love how did you pair it with orange sauce too (I would probably make orange – cranberry one – just saying) P.S. Believe it or not, but I’ve never made pulled pork. Maybe it’s the right time!
See you can do more meat posts! Go for it and make it with the cranberry. I look forward to reading it Ben. Thanks too for the kind words, have a great day 🙂
Hey Kevin! These pictures are making me hungry – I do love pulled pork! Have you ever tried pulled pork nachos? If not, you should!
Oooh, now thats a fantastic idea, too. I have a post for Wednesday on what I did with the leftovers, stay tuned!
We love pulled pork around our house! I usually make it on the smoker, but I love the oven idea…great for when the snows hit in the winter. But this orange sauce…yes, just yes. I can only imagine how delicious it must be! #WolfpackPulledPork
Thanks Dave, I just know you would not be disappointed with either. Good stuff! #WolfpackPulledPork for days. 🙂