This slow cooker citrus glazed pork is the sort of no-fuss, big-flavor dish that feels right at home on a Midwestern summer table. It starts exactly the way my neighbor Doris showed me back in the late ’80s: you take a massive, well-marbled pork butt, nestle it into the slow cooker, and plop a frozen cylinder of concentrated orange juice right on top. Two more simple pantry ingredients round things out, and the cooker does the rest while you go about your day. The result is tender, pull-apart pork with a sweet-tangy citrus glaze that tastes like you fussed, even though you barely lifted a finger.
Serve this citrus glazed pork piled onto soft hamburger buns or split hoagie rolls, spooning extra juices over the top. It’s right at home next to classic picnic sides: creamy coleslaw, potato salad, corn on the cob, and a big bowl of watermelon. For a lighter plate, tuck the pork into lettuce leaves or serve over rice with a side of grilled vegetables. A pitcher of iced tea or lemonade and a jar of dill pickles on the table make it feel like every backyard potluck you remember from childhood.
Slow Cooker 4-Ingredient Citrus Glazed PorkServings: 10-12
Ingredients
1 (6–8 pound) bone-in pork butt (also called Boston butt), well-marbled and fatty
1 (12-ounce) frozen can orange juice concentrate, unthawed
1 cup barbecue sauce (your favorite bottled variety)
1 teaspoon kosher salt
Directions
Set your slow cooker crock on a sturdy, heat-safe surface, such as an off-white tile countertop or similar, and make sure it is clean and dry.
Place the pork butt into the slow cooker, fat side up. If there is a thick cap of fat, leave most of it on; that fat will baste the meat and keep it moist as it cooks.
Sprinkle the kosher salt evenly over the top and sides of the pork butt, patting gently so it adheres to the surface.
Take the unopened can of frozen orange juice concentrate from the freezer. Remove the lid and metal bottom, then slide the solid frozen cylinder of concentrate out of the can.
Plop the frozen cylinder of concentrated orange juice directly on top of the massive raw fatty pork butt in the slow cooker, positioning it near the center so it can melt down over the meat as it cooks.
Pour the barbecue sauce evenly over the frozen orange juice cylinder and the exposed parts of the pork butt, letting it drizzle down the sides. Do not add water; the pork and concentrate will create plenty of liquid.
Cover the slow cooker with its lid. Cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart with two forks. Avoid lifting the lid during the first several hours so the cooker maintains its heat.
When the pork is fork-tender, turn off the slow cooker. Carefully lift the pork butt onto a large cutting board or rimmed baking sheet, using large tongs or two sturdy spatulas. Let it rest for about 10 minutes so it cools slightly and the juices settle.
While the pork rests, skim excess fat from the top of the cooking liquid left in the slow cooker using a spoon. Discard the fat, leaving the flavorful citrus-barbecue juices behind.
Using two forks or clean, heat-safe gloved hands, pull the pork into bite-sized shreds, discarding any large pieces of fat or bone.
Return the shredded pork to the slow cooker and gently stir it into the warm citrus-barbecue juices until everything is well coated and glossy. Taste and adjust seasoning with a pinch more salt if needed.
Set the slow cooker to the WARM setting and let the pork sit for 15–20 minutes to soak up more of the citrus glaze before serving. Stir once or twice, then serve straight from the slow cooker for easy summer gatherings.
Variations & Tips
For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the barbecue sauce before pouring it over the pork. If you prefer a smokier flavor, use a smoked barbecue sauce or add 1 teaspoon of smoked paprika along with the salt. You can also swap in pineapple juice concentrate for the orange concentrate for a tropical twist, or use half orange and half lemonade concentrate for a brighter, tangier glaze. For a slightly less sweet version, choose a tangy, vinegar-forward barbecue sauce and, after cooking, stir in 1–2 tablespoons of apple cider vinegar to balance the richness. To crisp the edges, spread some of the shredded pork on a sheet pan and broil for a few minutes until the tips caramelize, then return it to the slow cooker juices.
Food safety tips: Always start with a fully frozen, unopened can of orange juice concentrate, and handle the sharp metal edges carefully when removing the ends of the can. Keep the pork butt refrigerated until you are ready to place it directly into the slow cooker; do not leave raw pork at room temperature for more than 1–2 hours. Use a slow cooker that is at least 6 quarts so the pork cooks evenly and safely. Cook the pork until it reaches at least 190°F–195°F in the thickest part for pull-apart tenderness; this is above the minimum safe temperature of 145°F for pork, but necessary for the connective tissue to break down. If your slow cooker has a warm or low setting that starts below 140°F, do not use it for the initial cooking period—begin on LOW or HIGH only. Refrigerate leftovers within 2 hours of serving, storing them in shallow containers, and use within 3–4 days or freeze for longer storage.
