Sunburst Orange Marmalade Pork Roast Tacos with Cole Slaw

Try this mouth-watering southwestern style simple meal.  I promise it will be a big hit with your friends and family.

Ingredients

1 medium onion, chopped
1 bone-in pork shoulder, 10 pounds of picnic cut
2 tablespoons soy sauce
1 tablespoon of fresh chopped garlic
2 teaspoons of Redmond Real Sea Salt
1 teaspoon fresh ground black pepper
1 and 1/2 cups Sunburst Orange Marmalade
1 cup cilantro leaves
20 corn tortillas

Cole Slaw
1/4 cup cider vinegar
1 head purple cabbage
4 medium carrots, coarsely grated
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

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 the Sunburst Orange Marmalade. Pour the mixture over the pork. Cover and cook on low for at least eight hours.

Remove shoulder to a serving platter and let it rest for five minutes. Use a fork to break up some of the meat and arrange on a plate. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off as they need it.

Cole Slaw:
Shred the cabbage and grate the carrots into a large bowl. Add vinegar, salt, and pepper (to taste) and toss. Cover with a damp towel and let sit in refrigerator for a minimum of one hour, up to a maximum of eight hours.

Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cole Slaw and let your guests build their own incredible tacos. Sprinkle with cilantro to taste.

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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA  93257
559-783-0500