Sunburst Orange Chipotle Pulled Pork
4 lbs. pork shoulder roast, cut into 6 pieces
1 large onion, diced
8 cloves garlic, crushed
1 1/2 Tbsp. cumin
2 Sunburst navel oranges, divided
3 Tbsp. chipotle in adobo sauce, seeded and chopped
2 cups tomato purée
2 cups chicken broth
3 bay leaves
2 Tbsp. salt
2 teaspoons black pepper, Freshly ground
Orange Cabbage Slaw
3 cups purple cabbage, shredded
2 Sunburst navel oranges, peeled and diced
1 tsp. orange zest
1 jalapeño pepper, seeded and diced
1/2 cup cilantro, chopped
1/2 medium red onion, Chopped
1/4 cup olive oil
1 tsp. honey
1 Tbsp. Rice vinegar
salt, to taste
Preparation: Preheat oven to 300 degrees.
Place a medium sized stock pot over medium-high heat. Coat the pan with oil, add the onion and crushed garlic. Cook while stirring occasionally for approximately 10 minutes or until lightly browned and well caramelized. Juice two oranges, cut the rinds into quarters, add the juice and rinds to the onion and garlic mixture. Add tomato purée, water, chipotle, bay leaves, salt and pepper bring to a simmer and add the pork. Cover and place in the oven for 3 1/2 hours or until fork tender.
Meanwhile, in a medium sized bowl mix diced oranges with cabbage, orange zest, jalapeño pepper, cilantro, red onion and olive oil. Refrigerate until ready to serve.
Remove the pot from the oven when done. Use tongs to remove the pork and the orange rinds and place in a large bowl. Use two forks to pull the meat apart. Scrape the orange rinds to remove any excess sauce, then discard. Return the pork to the sauce and keep warm.
Serve as a sandwich or as tacos.
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180 South “E” Street
Porterville, CA 93257