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 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.
Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.
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By Sewlady1964
on May 29, 2012
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We thought this was a great recipe the very first time we tried it. It smelled so go cooking that friends who were visiting on their way out to dinner commented so we asked them to stay for dinner, I served it with baked potatoes & a big salad. They still comment about "that pulled pork" whenever we talk to them ( we no longer live in the same state. I'm cooking this again tomorrow for about the 30th time since we first saw it on the show as a new episode. The people who have had a problem with this recipe seem to not have the right crockpot for the size of the roast. I've made this with peach preserves, apple jelly & cheeery as well as the orange marmelade. We like the marmelade the best but the peach was a close runner up. Ours have always been falling off the bone tender, not overly sweet, just perfect. One of the easiest to cook that's for sure.
By sarah1271
on February 05, 2012
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We used a smaller roast than what the recipe called for and it still didn't cook to the point of being tender after the 8 hours. Since the recipe didn't specify to mix the pork with the sauce, we didn't - and so the pork lacked flavor. We found the cole slaw to be bland.
We would recommend editing the recipe so others don't make the same mistake.
By akyser
Covington, WA
on January 30, 2012
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It fell off the bone which was great but I added a sauce, boiling equal parts soy sauce, orange marmelade, and honey with a T to 1/3 C of rice vinegar to add to the tacos. It made the tacos more juicy and better in my opinion. Great!
Read all 45 reviews