Fresh Oranges Make the Best Pulled Pork
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Combine the tang of freshly-squeezed orange juice with the smoky sweetness of chipotle pepper and you’ve got a winner dinner. Pork shoulder is definitely a “low-and-slow” cut of meat that benefits from cooking for a long period of time over low heat. The tender, juicy pulled pork falls apart when you poke it with a fork. It stores well, so cook it today and freeze it for later.
ORANGE-CHIPOTLE BBQ PULLED PORK
Yields: 1 Serving
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
INGREDIENTS
- 1 Boston butt roast or pork shoulder, defrosted
- 1 chipotle pepper
- 1 orange
- 2 bay leaves
- 1 onion
- 2 cups BBQ sauce
- 1 tablespoon paprika
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 300°F.
- Place roast in a large, deep baking dish.
- In a blender, add BBQ sauce, sugar, paprika, chipotle, salt and pepper; pulse until combined.
- Pour BBQ mixture over the pork and gently massage all sides of the roast.
- Squeeze the juice of an orange over the roast and leave the rinds in the baking dish.
- Add the bay leaves and chopped onions to the baking dish as well.
- Tightly cover the roast with aluminum foil. Slowly bake at for 3 hours.
- Remove from the oven. Uncover and shred the pork with a fork. (Yes, it will be that soft. And good luck refraining from eating all as you shred). Let the meat shreds soak in the roasting juices until ready to serve.
- Serve it hot in sandwiches, tacos, salads or on a loaded baked potato. The possibilities are endless.
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