Plantation Pulled Pork with Orange Sauce - The slow roasted pork shoulder gets a tasty basting from garlic, ginger, soy sauce, lemon juice and marsala wine. Succulent and tender, cooked to perfection it's served with an aromatic orange sauce made with orange juice, zest, cinnamon and cloves that's perfect for dipping. From www.keviniscooking.com
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5 from 3 votes

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
Course: Sauce
Cuisine: American, Western
Keyword: homemade orange sauce, plantation pulled pork, pork and orange recipe
Servings: 8 servings
Calories: 323kcal
Author: Kevin Is Cooking

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 kosher 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.

Nutrition

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