I found this recipe via JasonandShawnda.com; Photo via RunningToTheKitchen.com.
Ingredients – Makes 12 sliders:
For the pulled pork:
- 5 lbs pork shoulder roast
- 1 onion, peeled and quartered
- 6 cloves of garlic
- 2 limes, juiced (1/4 cup) and zested
- 1-2 oranges, juiced (1/2 cup) and zested
- 1/4 cup vegetable oil
- 1 tsp oregano
For the sliders:
- 12 whole wheat slider buns
- Swiss cheese slices
- 1 lime, quartered
- Thinly sliced red onions
- Avocado slices
- Cilantro/red cabbage for garnish (optional)
Using a paring knife, pierce the roast all over. Place the pork roast in a large ziptop bag.
In a food processor or blender, add the onion, garlic, lime juice and zest, orange juice and zest, oil, oregano, and a generous pinch of salt and fresh ground black pepper. Process until mostly smooth.
Pour into the ziptop bag, press the excess air out of the bag and seal, massaging the marinade onto the roast. Refrigerate overnight.
Pour the contents of the ziptop bag into your crockpot, rotating the roast so that the fat cap is on top, and cook 8-10 hours on low.
Remove the roast from the crockpot and shred, discarding the fat and bones. Reserve 3 cups of pulled pork for the sliders and store leftovers tightly covered in the fridge (pour some of the cooking liquid over the shredded meat before storing to keep it from drying out).
Toss the pulled pork with a couple tablespoons of cooking liquid and the juice from the quartered lime.
Preheat the oven to 350. Cut rolls in half, spread mustard, and then top with a generous mound of pulled pork, a slice of swiss cheese torn to fit the slider, and sliced red onions.
Place the top of the rolls onto the sandwiches and transfer to a baking pan. Cover with foil and bake 10 minutes. Remove the foil and bake another 2, until the cheese has melted nicely. Serve warm with additional red onion and sliced avocado.