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  • Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches is rated 4.520833333333333 out of 5 by 96.
Prep Time
10
min.
Total Time
8
hr.
10
min.
Servings

12 servings

Juice from an orange adds a sweet tang to long-simmering pulled pork, just right to pile on soft bread. This will raise the bar in your BBQ—no grill required.

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What You Need

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Make It

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  • Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.
  • Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.
  • Spread rolls with mayo; fill with meat.

Size Wise

Serve with a crisp mixed green salad and fresh fruit to round out the meal.

Special Extra

For more orange flavor, add 1 tsp. orange zest to slow cooker along with the barbecue sauce and orange juice.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 450
Total fat 20g
Saturated fat 5g
Cholesterol 80mg
Sodium 730mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 19g
Protein 26g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I just made this meal tonight. I just made this meal tonight. My husband and two daughters, 13 & 4 loved it. I followed some of the comments of others and simmered/boiled the pork for about 2 1/2 hrs. I then pulled it apart and took the fat off. I then put the shredded meat in the slow cooker with juice from two oranges and a 1/2 bottle of hickory and honey kraft bbq sauce for about 2hrs. I also added a 1 1/2 cups of the natural juices/water that I simmered the pork in originally. It turned our really moist & tasty. My 13 yr old daugher ate two big sandwiches and asked me to make it more often. My husband and 4 yr old loved it too. I had never made bbq pork before and this was extremly easy! Way to go Kraft!
Date published: 2008-03-19
Rated 4 out of 5 by from A great dinner entre and a great snack. A great dinner entre and a great snack. I made it over Super Bowl weekend, and we just couldn't leave it alone, all weekend! (It was refrigerated in a timely manner between feasts.) We loaded up mini kaiser rolls and it was enjoyed by all. I'm still getting compliments. Pulled beef and pulled pork are not familiar diet fare in these suburban counties of Philadelphia. I think your recipe, which I'm always willing to share, will become the new cheesesteak! The pork shoulder was available only in the six pound cryo pack at neighborhood supermarkets, so I purchased the three pound tenderloin. So delicious!
Date published: 2008-02-08
Rated 5 out of 5 by from LOVE LOVE LOVE! LOVE LOVE LOVE! I've made this three times and it's amazing. I took the advice to slow cook for a few hours in water before then drain and pull apart before adding the bbq and juice. It took all the grease out. And instead of using the juice from an orange, first time I used juice from some clementines. Wow it was amazing, but because they are so small it took maybe 10 of them to make enough juice. The second and third time I used about a cup or so of pineapple-orange juice. It came out perfect. I'm making it again this weekend for a bbq!
Date published: 2008-09-04
Rated 4 out of 5 by from The pork was very tender...and the sauce was plentiful although lacked some "zing" in the flavor. The pork was very tender...and the sauce was plentiful although lacked some "zing" in the flavor. This recipe definitely has some potential to be a family fave if I can get a tangy-er recipe for the BBQ sauce. I agree with others that I didn't really taste the juice from the orange. Very easy to make...perfect for working moms who come home with little time to prepare dinner. Will make again and serve with a side of roasted new potatoes and corn. Overall, very pleased with this first effort....just need to tweek the sauce a bit.
Date published: 2008-01-20
Rated 5 out of 5 by from I made this recipe but with corrections: why waste a good BBQ sauce and orange juice only to discard... I made this recipe but with corrections: why waste a good BBQ sauce and orange juice only to discard it at the end? And discard you must because the juice is way too greasy from the pork. I cooked it in 1/2 cup plain water, which I discarded after cooking, then shredded the meat and mixed it with the BBQ sauce and orange juice. Delicious!
Date published: 2013-01-31
Rated 5 out of 5 by from We used 1 and a 1/2 pound pork loin, half a bottle of bbq sauce and the 1 orange juiced for our... We used 1 and a 1/2 pound pork loin, half a bottle of bbq sauce and the 1 orange juiced for our family of 4 and it was more than enough with some leftovers for lunch. Very good and we all enjoyed it...definately putting this into our dinner rotation!
Date published: 2013-01-16
Rated 5 out of 5 by from Actually I made a lot of changes to the recipe, I wanted to make sure the orange flavor came through... Actually I made a lot of changes to the recipe, I wanted to make sure the orange flavor came through so I put a full 8 oz glass of orange juice in the meet and let it cook on low for 2 hours, then I removed 2/3 of the juice and added 1 and 1/2 cups of apple butter and about 2 oz of honey,2 tablespoons of brown sugar and let it cook for another hour before adding a full bottle of Kraft Honey BBQ sauce and let it cook another 4-5 hours in the crock pot, stirring occasionally. very sweet and tangy
Date published: 2008-01-18
Rated 2 out of 5 by from As many others mentioned, this recipe lacked flavor. As many others mentioned, this recipe lacked flavor. I would not make the recipe again as it is written. I am also not sure though that I used the right meat as I used a boneless pork shoulder ROAST. I don't know much about meat, and our butcher was all of about 17 and didn't know either! After 10 hours of cooking, it definitely took some effort to shred the meat up enough for sandwiches. Sorry to be the bum review! The sandwiches tasted better with some creamy coleslaw in them!
Date published: 2008-01-30
  • 2016-08-25T10:41CST
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