Plantation Pulled Pork with Orange Sauce
Plantation Pulled Pork with Orange Sauce - an aromatic orange sauce made with orange juice, zest, cinnamon and cloves that's perfect for dipping.
Prep Time10 mins
Cook Time7 hrs 30 mins
Total Time7 hrs 40 mins
Servings: 8 servings
- 1/3 cup lemon juice
- 1/3 soy sauce
- 1/3 cup Marsala wine
- 2 cloves garlic minced
- 2 tsp ground ginger or fresh
- 2/3 cup sugar
- 2 cups orange juice
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- pinch red pepper flakes
- 20 whole cloves tied in cheesecloth
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.
Calories: 323kcal | Carbohydrates: 27g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 254mg | Potassium: 621mg | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 37.3mg | Calcium: 31mg | Iron: 1.9mg