Orange-Barbecue Pulled Pork

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  • Blackening Spice
  • 1½ Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried thyme, ground
  • 1 tsp black pepper, ground
  • 1 tsp cayenne pepper
  • 1 tsp dried basil, ground
  • 1 tsp dried oregano, ground
  • ¼ tsp cinnamon, ground
  • 1 tsp cumin, ground
  • Mix all ingredients together.
  • Set aside and store at room temperature.
  • Spicy Barbeque Sauce
  • 1 cup ketchup
  • ½ cup white vinegar
  • ¼ cup Worcestershire Sauce
  • 1 tsp Tabasco sauce
  • 2 tsp dry mustard
  • ½ cup packed light brown sugar


  1. In a food processor, combine all ingredients and mix until incorporated and smooth (about 1 minute).
  2. Store in a plastic container and refrigerate. Can be made several days in advance.
    Before using, season to taste with salt, pepper and Tabasco.

Orange Barbeque Pulled Pork


  • 4 lb Boston Butt
  • ½ gallon Florida orange juice
  • 2 fl oz vegetable oil
  • Blackening Spice
  • Spicy Barbeque Sauce
  • 2 tsp kosher salt


  1. Remove excess fat from Boston butt. Season evenly on all sides with salt and coat well with Blackening Spice.
  2. Wrap tightly in plastic wrap and refrigerate for 24-48 hours.
    Preheat oven to 350 degrees.
  3. In an 8 qt Dutch oven over medium-high heat, add vegetable oil. Before searing, oil should be very hot and near smoking. Remove Boston butt from plastic wrap and sear on all sides until slightly blackened (about 2 minutes per side).
  4. Gently pour in orange juice and bring to a simmer. Cover and place in oven. After 1½ hours, flip the Boston Butt and continue cooking for 1½ more hours or until tender. When fully cooked meat should easily fall off the bone.
  5. Remove Dutch Oven from stove. Lift Boston Butt from braising liquid and set aside in a large mixing bowl. Remove bone from meat and return to braising liquid.
  6. Place Dutch Oven on stove over medium-low heat and reduce until around half the liquid remains. Mixture should have a slightly thick and syrup-like consistency (about 30 minutes). Once reduced, strain liquid through a fine mesh sieve.
  7. When cool enough to handle, pull the pork meat into large shredded chunks. Fold 12 fl oz of the braising liquid and 12 fl oz of Spicy Barbeque Sauce into the pork.
  8. Cool and refrigerate until ready to serve. This can be served either hot or cold. Before serving, season to taste using salt, pepper, braising liquid and Spicy Barbeque Sauce.

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