Fall-apart braised pork shoulder with an orange braising sauce makes a simple, hands-off meal to use for meal prep or to feed a crowd.
Low and slow pulled pork is the ultimate make-ahead recipe, and a perfect intro to meal prep. You'll have pounds of meat ready for bowls, tacos, sandwiches, or even a soup or stew.
What we love about citrus-braised pork
SIMPLEST MEAL PREP: I'm all about high protein meals, often making quick weeknight dinners. That said, meal prep is a HUGE staple in our house, and pork shoulder is one of the easiest ways to prep protein for a week's worth of dinners!
HANDS OFF: While the cook time is long, most of this recipe essentially makes itself!
ADAPTABLE: You can make this pulled pork on the stovetop, in the oven, or adapt for a slow cooker or pressure cooker.
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Ingredients of note
PORK SHOULDER: Choose a 4-5 pound boneless pork shoulder. I usually opt for bone-in, but using boneless pork shoulder will speed up the cooking time here. You can use bone-in if you'd like; you just won't divide up the pork shoulder into multiple pieces and you'll have to extend the cook time.
Another quick tip: you can also sometimes find pork shoulder marked as "pork butt" or "Boston butt" roasts.
ORANGE JUICE: I used fresh-squeezed orange juice for this braised pork shoulder. You'll need about 2 oranges worth of juice, and you'll use the peel from one of the oranges as well.
Otherwise, if you want to skip the added flavor from the peel, you can grab bottled orange juice. Be sure to grab a brand is JUST orange juice without a bunch of added ingredients.
TAMARI/SOY SAUCE: For gluten free, make sure to grab tamari - my favorite brand is San-J.
MIRIN: I've recently added mirin to my pantry and have been using it in so many recipes! This sweet fermented rice wine is a staple ingredient for teriyaki, and using it here gives the sauce that vibe.
If you need to substitute it, you can use ¼ cup rice vinegar + 2 teaspoons brown sugar or honey.
Stovetop Instructions
My go-to method, since it's made in one post just like a slow cooker but usually offers more control!
- Sear the meat - Heat 2 tablespoons olive oil in a Dutch oven or heavy pot. Add meat, searing for 2-3 minutes on each side and working in batches if necessary. Remove from the pot.
- Mix sauce - Combine all the sauce ingredients in a medium bowl and add to the Dutch oven, scraping up any browned bits on the bottom of the pot. Add the pork back in and bring the mixture to a bowl.
- Simmer - Cover the pot and cook low and slow for about 2 hours. At that point, crack the lid and continue cooking for another hour or so.
- Reduce sauce - Remove the pork pieces and, if the sauce isn't thick enough for you, continue simmering the sauce for 10 or so minutes uncovered. Break the pork up into chunks and add back to the sauce after it's reduced.
- Serve - Serve over rice with caramelized onions and cilantro, or use for sliders, tacos, burritos, or soups!
Oven Instructions
The instructions here are very similar; you'll just cook the pork in the oven instead of on the stovetop. Preheat the oven to 300 degrees F to start!
- Sear the meat - Heat 2 tablespoons olive oil in a Dutch oven or heavy pot. Add meat, searing for 2-3 minutes on each side and working in batches if necessary. Remove from the pot.
- Mix sauce - Combine all the sauce ingredients in a medium bowl and add to the Dutch oven, scraping up any browned bits on the bottom of the pot. Add the pork back in and bring the mixture to a bowl.
- Cook at 300 degrees F - Cover the pot and transfer to the oven. Cook for 3-4 hours.
- Serve - Serve over rice with caramelized onions and cilantro, or use for sliders, tacos, burritos, or soups!
Slow Cooker Instructions
I'll admit; I use my slow cooker sparingly. For this recipe, it won't reduce the braising liquid to a syrupy sauce. That said, when I know I'm going to be gone all day and can't watch the stove, the slow cooker wins!
- Sear the meat - Heat 2 tablespoons olive oil in a Dutch oven or heavy pot on the stove. Add meat, searing for 2-3 minutes on each side and working in batches if necessary. Remove from the pot.
- Mix sauce - Combine all the sauce ingredients in a medium bowl and add to the crock of a slow cooker. Add the pork pieces.
- Cook for 6-8 hours on LOW - Cook on LOW for 6-8 hours. I don't recommend cooking on HIGH, as that risks tough meat.
- Reduce sauce - Once the pork is tender, you can reduce the sauce if you'd like. Remove the pork and pour the sauce into a saucepan over medium-high heat, simmering until it has reduced and thickened.
- Serve - Serve over rice with caramelized onions and cilantro, or use for sliders, tacos, burritos, or soups!
Tips
TIMING: Cooking times can vary based on how large your pork shoulder is.
LOW AND SLOW: For tender, fall-apart pork, you'll want to cook it low and slow to a temp of 200-205 degrees F. Cook it too quickly and the pork can end up tough.
ALWAYS SEAR: Never skip searing the meat - it's key for building deep flavor!
CUT DOWN: Cutting the pork into larger pieces helps it cook faster; but if you'd got time, feel free to skip this and cook the pork shoulder whole! You'll just need more cook time.
FAQs
It's pretty hard to substitute mirin; when making teriyaki, I've not found a substitute that tastes quite right.
That said, in this recipe, you can safely substitute with ¼ cup rice vinegar + 2 teaspoons brown sugar or honey.
Mirin can be hard to find; I can only get TRUE mirin from a local hipster market that imports pantry staples. Several brands make what's called "aji-mirin", that is designed to taste like mirin but isn't made the same.
Yes, go for it! You'll just have to increase the cook time by an hour or two.
If the pork is done but the sauce is a little too liquidy, remove the pork pieces from the pot. Turn the heat up to a fast simmer and simmer for 10-20 minutes to reduce the sauce further. Skim the fat off the top if you've got the time!
Then break the pork up and add it back to the pot, stirring into all that syrupy goodness.
How to serve braised pork shoulder
You can use pulled pork for so many meals!
- BOWLS: Serve Orange Braised Pork Shoulder as the protein in a bowl with rice/cauliflower rice and easy raosted veggies like Simple Honey-Roasted Baby Carrots. Get more ideas from Simple Pulled Pork Burrito Bowls.
- TACOS: This citrusy pork works great in Korean- or Japanese-flavored tacos! Serve with a drizzle of teriyaki and crunchy radish or cabbage.
- SOUP/STEW: Stir leftover pork into broth along with veggies for a simple soup or stew. This pork would work great with a cabbage soup!
- SANDWICHES: Served with buns and BBQ sauce, this citrusy pork has a different twist than your standard pulled pork sandiwches!
Related recipes
Love the flavors of this recipe? You've got to try Teriyaki Salmon Rice Bowls with Cucumber and Avocado to get more teriyaki in your life!
If you love pulled pork and want more flavor ideas, try Dry-Rubbed Crockpot Pulled Pork (our family's go-to) or Easy Pulled Pork with Cumin & Coriander.
Did you try Orange-braised Pork Shoulder? I'd love to hear what you think and see all the meals you created with it! Comment below or tag me on Instagram.
Print📖 Recipe
Orange Braised Pork Shoulder
- Prep Time: 10 minutes
- Cook Time: 210 minutes
- Total Time: 3 hours 40 minutes
- Yield: 10-12 servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Description
Low and slow Orange Braised Pork Shoulder is the ultimate make-ahead recipe, and a perfect intro to meal prep. You'll have pounds of meat ready for bowls, tacos, sandwiches, or even a soup or stew.
See the NOTES for Oven and Slow Cooker Instructions.
Ingredients
- 5-6 lb. boneless pork shoulder, cut into 3-4 large pieces
- 2 tablespoons kosher salt
- ¼ cup olive oil, divided
- 2 medium oranges
- 5 large garlic cloves, smashed
- 1 3" piece ginger, finely chopped
- ⅓ cup tamari or soy sauce
- ¼ cup mirin (See Notes)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- ¼ tsp. crushed red pepper flakes
- 1 cup chicken broth
- 2 large yellow onions, thinly sliced
- For serving: cooked basmati rice, fresh chopped cilantro
Instructions
- Season the pork shoulder on all sides with the salt. Heat 2 tablespoons olive in a large Dutch oven or heavy pot over medium-high heat until shimmering but not smoking. Add the pork and cook, turning every 2-3 minutes, until browned on each side, working in 2 batches if needed. Once each side is browned, remove from the Dutch oven.
- Meanwhile, peel strips off of 1 orange. Cut both oranges and squeeze as much juice as you can out. Combine the orange peel, orange juice, smashed garlic, ginger, tamari, mirin, honey, red pepper flakes, and 1 cup water in a bowl, stirring to combine.
- Pour the sauce mixture into the Dutch oven and scrape up any browned bits from the bottom of the pot. Nestle the pork pieces back into the pot and bring the liquid to a boil. Cover the Dutch oven and reduce to a simmer, cooking without lifting the lid for 2 hours.
- Crack the lid, only partially covering the pot, and continue to simmer for another 1-1.5 hours, until the pork shreds easily with a fork and sauce has thickened. If the sauce hasn't thickened to your liking but the pork is done, remove the pork pieces before shredding and continue to simmer the sauce, uncovered, until it has thickened enough to coat the back of a spoon. Break the pork apart (no need to shred fully) and add it back to the pot to coat in sauce.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the sliced onions and saute until translucent, stirring frequently. Season with a pinch of salt. Reduce heat to low and continue to cook for 15-20 minutes, until deeply caramelized and browned, adding water to the pan if it becomes dry.
- Serve the pork over cooked rice and top with caramelized onions and chopped cilantro. Store leftovers in an airtight container in the fridge for up to a week.
Notes
Mirin alternative: It's tough to replicate mirin, but for this recipe you can omit the mirin and add ¼ cup rice vinegar + 2 teaspoons brown sugar or honey.
Slow Cooker Instructions:
- Cut the pork shoulder into 3-4 equal-sized pieces. Season the pork on all sides with salt.
- [OPTIONAL, BUT RECOMMENDED]: Heat olive oil in a heavy-bottomed pot or deep skillet over medium-high heat, until shimmering but not smoking. Add the pork and cook, turning every 2-3 minutes, until browned on each side. Once each side is browned, remove from the pan.
- Place the browned pork in the slow cooker and add broth and sauce. Cover and cook on LOW for 6-8 hours, until the meat easily pulls with a fork.
- Remove the pork and pour the sauce into a saucepan over medium-high heat, simmering until it has reduced and thickened. Break the pork up, add it to the pan, and coat in sauce. Serve immediately with caramelized onions or store in the fridge for up to a week.
Oven Instructions:
- Preheat the oven to 300 degrees F and move an oven rack to the bottom ⅓ of the oven. Cut the pork shoulder into 3-4 equal-sized pieces. Season the pork on all sides with salt.
- Heat olive oil in a heavy-bottomed pot or deep skillet over medium-high heat, until shimmering but not smoking. Add the pork and cook, turning every 2-3 minutes, until browned on each side, working in batches if necessary.
- Add the pork, sauce, and broth to the Dutch oven. Cover and transfer to the oven for about 3 hours, until pork is tender and gives easily when pierced with a fork.
- To thicken the sauce a little more if needed, remove the pork and pour the sauce into a saucepan over medium-high heat, simmering until it has reduced and thickened. Break the pork up, add it to the pan, and coat in sauce. Serve immediately with caramelized onions or store in the fridge for up to a week.
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