Heading to Hilton Head for a big party tomorrow. Q'd 4 butt's for Monday's Cinco de Mayo party. Did a little research online and noticed that organges are a standard part of Mexican-style pulled pork. So, thought I'd pass this along as I just finished making the finishing sce and it's delicious!
1 Orange, quartered
1 cp Orange juice
Zest of two oranges
I took what liquid I had left from the Q and added the orange zest and then reduced by half, about an hour (about 1 1/2-2 cups remained-reduce the zest to one orange for a single/double dose of butt). I then made Jeff's finishing sauce and added the qtr'd oranges and the orange juice. I simmered for 1/2 hour. The acid from the oranges and juice combined with acid from the vinegar and dang, it's delicious. I'll pour this on the pork b4 my friends dive in.
Happy May 5!
1 Orange, quartered
1 cp Orange juice
Zest of two oranges
I took what liquid I had left from the Q and added the orange zest and then reduced by half, about an hour (about 1 1/2-2 cups remained-reduce the zest to one orange for a single/double dose of butt). I then made Jeff's finishing sauce and added the qtr'd oranges and the orange juice. I simmered for 1/2 hour. The acid from the oranges and juice combined with acid from the vinegar and dang, it's delicious. I'll pour this on the pork b4 my friends dive in.
Happy May 5!
