Ingredients
This recipe calls for simple ingredients that transform into an extraordinary dish. You’ll find most items in your pantry or local grocery store.
For the Pork
- 3-4 pounds pork shoulder or pork butt, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
For the Orange Marmalade Glaze
- 1 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Fresh orange zest
- Chopped fresh cilantro
- Orange slices for serving
Equipment Needed
You’ll need a slow cooker with a minimum 4-quart capacity to accommodate the 3-4 pounds of pork shoulder comfortably. Your slow cooker should have both low and high heat settings for optimal cooking flexibility.
A large skillet or Dutch oven becomes essential for searing the pork before transferring it to the slow cooker. This step creates a beautiful caramelized exterior that locks in flavors and juices.
Sharp kitchen knives will help you trim excess fat from the pork shoulder and slice the onion evenly. A cutting board provides the safe surface you need for all your prep work.
Measuring cups and measuring spoons ensure you add the correct amounts of orange marmalade, soy sauce, apple cider vinegar, and seasonings. Accuracy in measurements creates the perfect balance of sweet and savory flavors.
A small mixing bowl allows you to whisk together the cornstarch and water slurry that thickens your glaze. You’ll also need a whisk or fork to combine these ingredients smoothly.
Tongs make handling the hot pork shoulder safe and easy when transferring it between the skillet and slow cooker. They also help you shred the cooked pork without burning your hands.
A meat thermometer helps verify your pork reaches the safe internal temperature of 145°F. Digital thermometers provide the most accurate readings for food safety.
Serving plates and utensils complete your equipment list for presenting this impressive slow-cooked pork with orange marmalade to your family or guests.
Prep Work
Proper preparation sets the foundation for perfectly tender and flavorful slow-cooked pork. Taking time to properly season the meat and prepare your marmalade mixture ensures maximum flavor absorption during the long cooking process.
Preparing the Pork
Remove your pork shoulder from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat completely dry with paper towels to remove excess moisture. Trim any excess fat leaving about ¼ inch for flavor and moisture retention.
Season the pork generously on all sides with salt and black pepper. Sprinkle the garlic powder, onion powder, and paprika evenly across the surface. Massage the seasonings into the meat with your hands to ensure complete coverage.
Heat 2 tablespoons of olive oil in your large skillet over medium-high heat. The oil should shimmer but not smoke. Sear the pork shoulder for 3-4 minutes on each side until a golden-brown crust forms. This step locks in juices and creates deeper flavor through the Maillard reaction.
Transfer the seared pork to your slow cooker. Add the sliced onion and minced garlic around the meat. Pour the chicken broth into the bottom of the slow cooker.
Making the Marmalade Mixture
Combine the orange marmalade with 3 tablespoons of soy sauce in a medium mixing bowl. Whisk until the marmalade breaks down and blends smoothly with the soy sauce.
Add 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard to the mixture. The vinegar balances the sweetness while the mustard adds depth and slight tang.
Grate 1 tablespoon of fresh ginger directly into the bowl using a microplane or fine grater. Sprinkle in ¼ teaspoon of red pepper flakes for subtle heat that complements the orange flavors.
Whisk all ingredients together until you achieve a smooth and uniform glaze. Taste and adjust seasoning if needed. Pour this mixture over the pork in the slow cooker, ensuring the meat is well coated on all sides.
Instructions
Follow these step-by-step instructions to create your perfectly glazed slow-cooked pork with orange marmalade. Each phase builds upon the previous preparation work to deliver maximum flavor and tenderness.
Searing the Pork
Heat 2 tablespoons of olive oil in your large skillet or Dutch oven over medium-high heat until the oil shimmers. Place the seasoned pork shoulder into the hot oil and sear for 3-4 minutes on each side until a golden brown crust forms. The surface should develop a rich caramelized color that locks in the pork’s natural juices. Remove the seared pork from the skillet and set it aside on a clean plate. The fond left in the pan adds extra flavor to your dish.
Add the sliced onion to the same skillet with the remaining drippings and cook for 2-3 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in 1/2 cup of chicken broth to deglaze the pan and scrape up any browned bits from the bottom using a wooden spoon.
Setting Up the Slow Cooker
Transfer the seared pork shoulder to your slow cooker and position it in the center of the cooking vessel. Pour the sautéed onion and garlic mixture over the pork along with any remaining pan juices. Add the remaining 1/2 cup of chicken broth around the edges of the pork to create moisture for the cooking process.
Combine the orange marmalade glaze ingredients in a small mixing bowl and whisk until smooth. Pour this mixture evenly over the pork shoulder ensuring all surfaces are well coated. The marmalade should create a glossy coating that will caramelize during the slow cooking process.
Slow Cooking Process
Cover the slow cooker with its lid and set the temperature to low heat for 6-8 hours or high heat for 3-4 hours. The pork is ready when it reaches an internal temperature of 145°F and shreds easily with a fork. Avoid lifting the lid frequently as this releases valuable heat and extends cooking time.
During the final 30 minutes of cooking combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir this mixture into the cooking liquid around the pork to thicken the glaze. Remove the pork from the slow cooker and let it rest for 5 minutes before shredding with two forks. Serve the shredded pork with the thickened glaze spooned over the top and garnish with your chosen toppings.
Finishing Touches
Transform your slow-cooked pork into a restaurant-quality masterpiece with the perfect glaze and presentation. These final steps elevate the dish from simple comfort food to an impressive centerpiece.
Creating the Glaze
Pour the cooking liquid from your slow cooker into a medium saucepan through a fine-mesh strainer to remove any solids. Place the saucepan over medium-high heat and bring the liquid to a rolling boil. Reduce the heat to medium and let the mixture simmer for 8-10 minutes until it reduces by half.
Whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until completely smooth. Slowly pour this slurry into the simmering liquid while whisking constantly to prevent lumps from forming. Continue cooking for 2-3 minutes until the glaze thickens enough to coat the back of a spoon.
Taste the glaze and adjust seasoning with additional salt or a splash of apple cider vinegar if needed. The finished glaze should have a glossy appearance and sweet-tangy flavor that complements the tender pork perfectly.
Final Assembly
Remove the pork from the slow cooker and transfer it to a large cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or gristle. The pork should fall apart easily when properly cooked.
Return the shredded pork to a large serving bowl and pour half of the warm glaze over the meat. Toss gently with tongs to ensure every piece is coated evenly. Reserve the remaining glaze for serving alongside the dish.
Arrange the glazed pork on a large platter and drizzle with the reserved glaze. Sprinkle fresh chopped green onions and sesame seeds over the top for color and texture. Add thin orange slices around the edges of the platter and a light dusting of fresh orange zest for an aromatic finish that enhances the citrus notes in the dish.
Serving Suggestions
Transform your slow-cooked pork with orange marmalade into a complete meal by pairing it with complementary sides and creative presentations. The sweet and savory glaze makes this dish incredibly versatile for various dining occasions.
Rice and Grain Pairings
Serve the glazed pork over fluffy jasmine rice to absorb the rich marmalade sauce. Brown rice adds a nutty flavor that complements the citrus notes beautifully. Quinoa provides a protein-packed base while wild rice pilaf creates an elegant presentation for dinner parties.
Vegetable Accompaniments
Steam fresh broccoli or snap peas to balance the dish’s richness with crisp textures. Roasted Brussels sprouts caramelized with balsamic glaze echo the pork’s sweet profile. Sautéed bok choy with garlic offers an Asian-inspired twist that matches the soy sauce elements in your glaze.
Creative Serving Ideas
Pile the shredded pork onto brioche buns for gourmet sandwiches topped with coleslaw. Fill soft flour tortillas with the glazed meat and fresh cilantro for fusion tacos. Create lettuce wraps using butter lettuce cups filled with the pork and garnished with julienned carrots and cucumber.
Starch Options
Mashed sweet potatoes provide natural sweetness that harmonizes with the orange marmalade. Coconut rice adds tropical notes while maintaining the Asian flavor profile. Creamy polenta creates a comforting base that absorbs the glossy sauce perfectly.
Presentation Enhancement
Arrange the pork on a large platter surrounded by colorful garnishes for family-style serving. Individual plates allow you to create restaurant-quality presentations with carefully placed orange slices and microgreens. Warming trays keep the dish at optimal serving temperature during gatherings.
Storage and Reheating Instructions
Proper storage techniques preserve your slow-cooked pork’s flavor and texture for future meals. These methods ensure you can enjoy this delicious dish for days or even months after cooking.
Refrigerator Storage
Store your cooled pork in airtight containers within 2 hours of cooking to maintain food safety. Separate the meat from the glaze in different containers to prevent the pork from becoming soggy during storage. Your slow-cooked pork will stay fresh in the refrigerator for 3-4 days at 40°F or below.
Place the containers on middle or lower shelves where temperatures remain most consistent. Label each container with the storage date to track freshness effectively. The orange marmalade glaze can be stored separately for up to 5 days and maintains its glossy texture when kept properly sealed.
Freezer Storage
Freeze your pork in portion-sized containers or freezer bags to make reheating more convenient. Remove as much air as possible from freezer bags to prevent freezer burn and maintain quality. Your properly stored pork will maintain optimal flavor and texture for up to 3 months in the freezer.
Freeze the glaze separately in ice cube trays for easy portioning during reheating. Transfer the frozen glaze cubes to labeled freezer bags once solid. This method allows you to use exactly the amount of glaze needed for each serving.
Reheating Tips
Thaw frozen pork completely in the refrigerator overnight before reheating for even warming. Add 2-3 tablespoons of chicken broth or water to prevent the meat from drying out during the reheating process. Reheat in a covered skillet over medium-low heat for 5-7 minutes while stirring occasionally.
Microwave individual portions in 30-second intervals at 70% power to avoid overcooking. Cover the dish with a microwave-safe lid or damp paper towel to retain moisture. Your reheated pork should reach an internal temperature of 165°F for food safety.
Warm the reserved glaze separately in a small saucepan over low heat until it returns to its original consistency. Drizzle the warmed glaze over the reheated pork just before serving to restore the dish’s glossy appearance and fresh flavor.
Recipe Variations
Transform your slow cooked pork with these creative alternatives that maintain the dish’s essence while offering exciting new flavors. These variations allow you to customize the recipe based on your preferences and available ingredients.
Different Cuts of Pork
Pork Tenderloin provides a leaner option that cooks faster than pork shoulder. You’ll need to reduce cooking time to 2-3 hours on low heat since this cut becomes tender more quickly. The tenderloin offers a milder flavor profile that pairs beautifully with the orange marmalade glaze.
Pork Chops work exceptionally well for individual servings. Choose bone-in chops that are at least 1-inch thick to prevent overcooking. Cook for 4-5 hours on low heat and ensure each chop gets adequate glaze coverage for optimal flavor distribution.
Baby Back Ribs create a finger-licking variation perfect for casual dining. Remove the membrane from the back of the ribs before seasoning. Cook for 6-7 hours on low heat and brush with additional glaze during the final hour for enhanced caramelization.
Pork Loin Roast offers a middle ground between tenderloin and shoulder cuts. This option provides more meat than tenderloin while maintaining tenderness. Cook for 5-6 hours on low heat and slice against the grain for serving.
Marmalade Alternatives
Apricot Jam delivers a subtle sweetness with stone fruit notes that complement pork beautifully. Use the same measurement as orange marmalade and add a tablespoon of fresh lemon juice to brighten the flavor profile.
Peach Preserves create a Southern-inspired twist with their natural sweetness and aromatic qualities. The chunks of peach in preserves add textural interest to your glaze while maintaining the sticky consistency you desire.
Mango Chutney introduces tropical flavors with its blend of sweet and tangy elements. Reduce the amount to 3/4 cup since chutney typically contains more intense flavors than traditional marmalades. The spices in chutney add complexity without requiring additional seasonings.
Cherry Jam provides a rich color and bold flavor that pairs surprisingly well with pork. Choose tart cherry varieties for the best balance and consider adding a pinch of ground cinnamon to enhance the fruit’s natural warmth.
Fig Preserves offer an elegant Mediterranean flair with their deep sweetness and sophisticated taste. The natural sugars in figs caramelize beautifully during slow cooking and create an incredibly glossy finish on your pork.
Tips for Success
Your slow cooker temperature setting makes all the difference in achieving perfectly tender pork. Low heat allows the connective tissues to break down gradually while preserving moisture throughout the cooking process. High heat works faster but requires careful monitoring to prevent the meat from becoming tough or stringy.
Searing your pork creates a caramelized crust that locks in natural juices and adds depth to the final flavor profile. Heat your skillet until the oil shimmers before adding the seasoned pork. Allow each side to develop a golden brown color before flipping to ensure maximum flavor development.
Room temperature pork cooks more evenly than cold meat straight from the refrigerator. Remove your pork from the fridge 30-45 minutes before cooking to achieve consistent results. This simple step prevents the exterior from overcooking while the interior remains underdone.
Pat your pork completely dry with paper towels before seasoning and searing. Excess moisture creates steam instead of the desired caramelization during the searing process. Dry meat also allows seasonings to adhere better and penetrate deeper into the protein.
Monitor your pork’s internal temperature throughout the cooking process using a reliable meat thermometer. The pork reaches optimal tenderness when it easily shreds with a fork and maintains an internal temperature of 190-205°F. This temperature range ensures the collagen has fully broken down into gelatin.
Reserve some of the cooking liquid before adding the cornstarch slurry to create the perfect glaze consistency. The liquid should coat the back of a spoon when properly thickened. Add the cornstarch mixture gradually while stirring to prevent lumps from forming in your glaze.
Taste and adjust your seasoning levels before serving the finished dish. The long cooking process can mellow some flavors while concentrating others. A pinch of salt or splash of acid can brighten the overall taste profile of your slow-cooked pork.
Let your finished pork rest for 10-15 minutes before shredding to allow the juices to redistribute throughout the meat. This resting period prevents the juices from running out when you begin pulling the pork apart with forks or tongs.
Conclusion
Your slow cooker has just become your secret weapon for creating an elegant dinner that’ll have everyone asking for the recipe. This orange marmalade pork proves that gourmet flavors don’t require complicated techniques or hours of active cooking time.
The beauty of this dish lies in its versatility – you can adapt it to your family’s preferences and serve it countless ways. Whether you’re meal prepping for the week or hosting dinner guests you’ll find this recipe delivers consistent delicious results every time.
So fire up that slow cooker and let the magic happen. You’re just one cook session away from discovering your new favorite comfort food that’s fancy enough for special occasions yet simple enough for busy weeknights.
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