Recipe by Goblinmama
"'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired."
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1 (5 pound)
pork butt roast
salt and ground black pepper to taste
1 1/2 tablespoons
stone-ground mustard, or more to taste
sweet onion (such as Vidalia®), chopped
The orange juice makes this recipe. You can't really taste the orange if just adds a nice bright touch which is nice for use with so many other flavors.
This was fantastic, I substituted two pork tenderloins I needed to use and since they were thawed they were done in about 5 hrs on low. Something with the orange juice really produces a nice modes flavor and very tender meat. I tried this with boneless chicken breast, just as good.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pulled Pork with Orange Juice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 381
** Calories from Fat: 241
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