SLOW COOKED ORANGE PORK ROAST TACOS
& PULLED PORK SLIDERS WITH MUSTARD BBQ & PICKED ONIONS (on
bottom)
Perfect
for Football Sundays! Use leftovers for Pulled Pork
Sliders - great for Monday Night Football (recipe below).
Ingredients
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw - recipe follows.
Directions
Place the onions in the bottom of a 5-quart slow cooker.
Place the pork shoulder, fat and skin side up, in the slow cooker.
In a medium bowl stir together soy sauce, garlic, salt pepper and
orange marmalade. Pour mixture over the pork. Cover and cook on low
for 8 hours.
Remove shoulder to a serving platter and let rest for 5 minutes.
Break up some of the meat with a fork and arrange on platter. Leave
the rest of the meat on the bone to keep it warm and moist and let
your guest pull it off the as they need it.
Wrap the tortillas in damp towels, 10 to a towel and microwave on
high for 30 seconds. Set out pork and tortillas with Cabbage Slaw
and have guests assemble their own tacos.
Cabbage Slaw:
1 bag cole slaw
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Add vinegar, salt, and pepper to cole slaw and
toss to combine. Cover with a damp towel and let sit in refrigerator
for at least 1 hour or up to 8 hours. Use as topping for pulled pork
tacos.
Use the leftovers from this recipe to make
Pulled Pork Sliders with Mustard BBQ Sauce and Pickled
Onions.
Ingredients:
Pickled Red Onions:
1 red medium onion, thinly sliced
1/2 chopped garlic
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup water
Mustard BBQ Sauce
1 cup barbecue sauce
1/4 cup yellow mustard
1 tablespoon minced garlic
1/4 cup cider vinegar
Pinch salt and fresh ground pepper
Sliders:
Leftover pork from Slow Cooked Orange Pork Roast Tacos recipe
Small dinner rolls
Directions
For Pickled Red Onions:
In a medium pot over medium heat, combine all pickled red onion
ingredients, except onions. Bring to a boil, add the onions and
remove from heat. Let sit until cooled about 1 hour. Serve with
sliders.
For Mustard BBQ Sauce:
In a small pot over medium low heat, whisk all the BBQ sauce
ingredients together. Cook for 3 minutes or until hot and then
remove from hea t.
Place a heaping tablespoon of pulled pork of the bottom of a roll.
Drizzle with the barbeque sauce, top with some of the pickled red
onions and then place the remaining roll halves on top. Repeat with
remaining ingredients and serve.
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