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
- Leftover pork from Slow Cooked Orange Pork Roast Tacos recipe
- Small dinner rolls
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 heat.
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.
- 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
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.
- 1 head red cabbage, shredded
- 4 medium carrots, coarsely grated
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper 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.