Ingredients
- 1 cup orange juice
- ½ cup soy sauce
- ½ cup honey
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- ½ teaspoon hot sauce
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 cloves garlic, peeled
- 1 (4.5 pound) pork shoulder roast
- 2 tablespoons honey, or to taste
- ½ cup brown sugar, or to taste
What Makes This Recipe Special
This dish combines sweet, savory, and tangy flavors that create a perfect balance. The meat becomes tender and juicy, making every bite satisfying. It’s a great way to enjoy a flavorful meal with minimal effort.
Helpful Kitchen Tips
- Use a slow cooker or oven at low heat to make the pork extra tender.
- Marinate the pork overnight to let the flavors soak in deeply.
- Shred the pork while it’s warm for easier pulling and better texture.
- Marinate the pork overnight to let the flavors soak in deeply.
- Shred the pork while it’s warm for easier pulling and better texture.
Step 1
Blend together the orange juice, soy sauce, half a cup of honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger right in the bottom of your slow cooker. Add the garlic too. Nestle the pork shoulder into this flavorful sauce.
Step 2
Set the slow cooker to low and let it cook gently for about 10 to 12 hours. Once the time is up, flip the pork over, drizzle a little more honey on top, and sprinkle a good handful of brown sugar over the roast.
Step 3
Let it cook for another 10 to 12 hours until the pork is really tender. When it’s done, use two forks to shred the meat right in the slow cooker, mixing it well with the sauce so everything is nicely combined and juicy.
Serving Ideas For Family Meals
Serve with soft buns or warm tortillas for a delicious sandwich. Add fresh coleslaw or a crisp salad on the side to balance the richness. This sauce also pairs well with steamed rice or roasted vegetables.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meat moist. You can also freeze portions for up to 2 months; thaw overnight before reheating.
