Pulled Pork Sliders With Romaine Slaw Get A Delicious Sweet And Sour Twist

Ingredients: 1 navel orange 1/2 cup(s) sweet orange marmalade 1/4 cup(s) packed brown sugar 2 teaspoon(s) ground cumin 3 tablespoon(s) cider vinegar 1 teaspoon(s) cider vinegar Kosher salt and pepper 2 1/2 pound(s) pork shoulder, trimmed well and cut into 3-inch pieces

1 large onion, sliced 1/4 cup(s) reduced-fat sour cream 1/2 head(s) romaine lettuce 8 small rolls, split Potato chips, for serving Pickles, for serving

Grate 1 teaspoon orange zest into a 5- to 6-quart slow cooker. Add the marmalade, brown sugar, cumin, 3 tablespoons cider vinegar, and 1/2 teaspoon each salt and pepper and whisk to combine. Add the pork and onion and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8

hours on low or 4 to 5 hours on high. Ten minutes before the pork is done, squeeze 1/4 cup juice from the orange into a large bowl. Add the sour cream, remaining teaspoon vinegar, and 1/4 teaspoon each salt and pepper and whisk to combine. Shred the lettuce. Add it to bowl and toss to coat. Using 2

forks, shred the pork and stir it into the cooking liquid. Form sliders with the rolls, pork, and romaine slaw. Serve with potato chips and pickles, if desired.