Pulled Pork Mimosas Recipe

Prepare pork and rub

Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne. Rub olive oil over the pork, then evenly coat the roast with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate up to overnight covered).

Sear and aromatics

Preheat oven to 300°F (150°C). Heat a large ovenproof Dutch oven over medium-high heat. When hot, add the pork and sear on all sides until browned, about 3–4 minutes per side. Remove pork and set aside. Add the quartered onion and smashed garlic to the pot and cook 2–3 minutes until aromatic, scraping browned bits from the bottom.

Braise the pork

Return the pork to the pot. Add apple cider vinegar, chicken broth, Worcestershire sauce and liquid smoke (if using). The liquid should come up about 1/3 of the way on the pork — do not submerge. Bring to a gentle simmer, cover with the lid, then transfer to the oven. Braise for 3 to 3.5 hours, or until the pork is fork-tender and easily pulls apart.

Rest and shred

Remove the pot from the oven and transfer the pork to a cutting board. Tent loosely with foil and rest 15 minutes. Meanwhile, skim fat from the braising liquid and reserve 1/4 cup of the juices. Using two forks or meat claws, shred the pork into bite-size pieces, discarding excess fat and large connective tissue.

Make mimosa-style sauce

While the pork rests, combine fresh orange juice and sparkling wine in a small saucepan over medium heat. Add honey, Dijon mustard and orange zest. Bring to a gentle simmer and reduce until slightly thickened, about 8–12 minutes. Stir in butter, then season with salt and pepper. Taste and adjust sweetness or acidity, adding a splash more orange juice or a pinch of salt if needed.

Combine sauce with pork

Transfer shredded pork back to the Dutch oven or a shallow pan. Pour reserved braising liquid and about half of the mimosa sauce over the pork; fold gently to combine. Warm over low heat for 5–8 minutes so flavors meld. Add more mimosa sauce to taste — you may not need all of it. If the mixture seems dry, add up to 1/4 cup additional chicken broth or reserved juices.

Finish and garnish

Fold in the fresh orange segments and chopped parsley, reserving a few pieces for garnish. Adjust seasoning with salt and pepper. Keep warm until ready to serve.

Split buns or slider rolls and toast lightly, if desired. Pile pulled pork onto buns, top with prepared coleslaw and pickled red onions. Spoon any extra mimosa sauce over the top. Garnish with additional orange segments and parsley. Serve immediately.