Pulled Pork Sliders

 Ingredients:

1/2 cup apricot preserves
1 Tbsp cider vinegar
1 red onion, sliced
2 1/2 lb boneless pork shoulder, trimmed
2 tsp ground cumin
Kosher salt and pepper
8 small rolls, split
8 leaves green-leaf lettuce

1 In a 5- to 6-qt slow cooker, whisk together the apricot preserves and vinegar, stir in the onion.
2 Season the pork with the cumin and 1/2 tsp each salt and pepper. Nestle the pork among the onions and cook, covered, until pork is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours. (To get it at it's best I cook it overnight).
3 Using 2 forks, shred the pork and stir it into the cooking liquid. Form sliders (or just use regular buns) with the rolls, lettuce and pork.

Try the sliders with picked onions. To make them: In a bowl, whisk together 2 Tbsp red wine vinegar, 2 tsp sugar and 1/2 tsp salt. Add 1 thinly sliced red onion and let sit, tossing occasionally, for at least 15 minutes. (I make this in the morning and it's awesome)


Recipe and Photo Courtesy of: Woman's Day Magazine