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1
In a medium pot over medium heat, combine all pickled red onion ingredients, except onions.
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2
Bring to a boil, add the onions and remove from heat.
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3
Let sit until cooled about 1 hour.
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4
Serve with sliders.
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5
For Mustard BBQ Sauce:
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6
In a small pot over medium low heat, whisk all the BBQ sauce ingredients together.
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7
Cook for 3 minutes or until hot and then remove from heat.
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8
For Sliders:
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9
Place a heaping tablespoon of pulled pork of the bottom of a roll.
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10
Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top.
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11
Repeat with remaining ingredients and serve.
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12
Place the onions in the bottom of a 5-quart slow cooker.
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13
Place the pork shoulder, fat and skin side up.
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14
in the slow cooker.
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15
In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
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16
Pour mixture over the pork.
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17
Cover and cook on low for 8 hours.
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18
Remove shoulder to a serving platter and let rest for 5 minutes.
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19
Break up some of the meat with a fork and arrange on platter.
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20
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.
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21
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
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22
Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
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23
Combine shredded cabbage and grated carrots in a large bowl.
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24
Add vinegar, salt, and pepper and toss to combine.
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25
Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours.
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26
Use as topping for pulled pork tacos.
