Pulled Pork With Orange Barbecue Sauce Recipe

Ingredients

1 tablespoon olive oil

1 boneless pork shoulder roast (3 pounds), patted dry

Salt and pepper

1 large yellow onion, thinly sliced

1 cup orange juice concentrate, thawed

1 cup ketchup

2 tablespoons light-brown sugar

4 teaspoons white-wine vinegar

4 teaspoons Worcestershire sauce

2 teaspoons hot sauce

Preparation

Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours.

Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce.

Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.