Smoky Citrus Pulled Pork
Smoky, citrus-spiced pulled pork made in the slow cooker or oven, cooked until tender, then broiled for crispy edges and finished with fresh lime for the most flavorful sandwiches or tacos.
Ingredients
- 4 lb boneless pork shoulder cut in half
Seasoning Blend
- 2 tbsp kosher salt if using sea salt, use 1 tbsp
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- 2 tsp dried oregano
- ½ tsp black pepper
- 1 tbsp brown sugar
Saute Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 5 to 6 cloves garlic minced
- ⅓ cup tomato paste
- 1½ tbsp Worcestershire sauce
- 2 tbsp white vinegar
- 1 cup orange juice
- Juice of 1-2 limes
Instructions
Season the Pork
- Mix the seasoning blend and rub all over the pork. Cover and refrigerate overnight if possible, or cook the same day.
Slow Cooker Method
- Set slow cooker to sauté. Add olive oil and cook onion until softened.
- Add garlic and cook 1 minute.
- Stir in tomato paste, Worcestershire sauce, vinegar, and orange juice.
- Place pork on top of sauce.
- Cook on low for 10-12 hours (the longer the better), flipping halfway through.
- Let rest 30 minutes if possible.
- Transfer to a sheet pan, shred, and pour 1 to 2 cups of cooking juices over meat.
- Broil on high for about 5 minutes until edges are crispy.
- Finish with fresh lime juice.
Dutch Oven Method
- Preheat oven to 425°F (220°C).
- In a Dutch oven, sauté onion in olive oil until soft. Add garlic and cook 1 minute.
- Stir in tomato paste, Worcestershire sauce, vinegar, and orange juice.
- Add pork and roast at 425 uncovered for 15 minutes.
- Cover, reduce oven to 300°F (150°C), and cook 2½ to 3 hours, flipping halfway if possible.
- Remove lid and cook another 30 to 45 minutes.
- Let rest 30 minutes before shredding.
- Shred meat and mix with some of the juices (I do this right in the pot) and broil on high for a few minutes until the meat starts to develop some crisp.
- Squeeze lime over pork before serving.
