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Orange and  Spice Braised Pork

A savory pork roast with a touch of spice.
Created by Daniel J Lestrud, CEC, CCE


1 pound vidalia onion, chopped
1 pound celery, chopped
1 pound carrot, chopped
1 pound brown sugar
1 cup white vinegar
5 pounds pork shoulder, whole
1 tablespoon black pepper
10 Bigelow Orange & Spice Herbal Tea Bags
12 ounces tomato paste


Chop onion, celery and carrot. Place in large pot with brown sugar, vinegar, black pepper and add pork shoulder.

Cover with water and add tea bags and bring to a simmer. Let simmer till for tender (this may take up to ten hours).

When pork is tender, remove from heat and allow to cool. Pull pork apart into shreds when cool.

Turn up heat on simmering liquid and reduce till about two quarts (liquid will appear thick).

Whisk in tomato paste to thicken and adjust seasoning.

Pour reduced liquid over pork and reheat as needed.
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