Give us a recipe that reminds us of happy memories and we'll create a reason to make it again and again. At the same time, there's really no better culinary feeling than discovering a new go-to dish. Today's recipe offers the best of both worlds. Last year, we whipped up an incredible sauce to coat our sticky orange-glazed chicken thighs. Now, we're bringing back those wonderful flavors and slathering them on a thick pork shoulder. The results speak for themselves -- which is a good thing because we were too busy licking our plates to talk about our love for this dish.Pulled Pork with Orange Barbecue Sauce
Related: 34 Reasons to Eat a Burger Every Day
1 tablespoon olive oil
1 boneless pork shoulder roast (3 pounds), patted dry
Salt and pepper
1 large yellow onion, thinly sliced
1 cup orange juice concentrate, thawed
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1. Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce.
3. Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.
More from Everyday Food:
35 Beyond Delicious No-Bake Dessert Recipes
15 Kitchen Shortcuts That Will Change the Way You Cook
Fast, One-Pot Meal Ideas To Feed the Whole Family
Easy, Everyday Meatless Recipes