Ingredients: 

• 1 small onion, thinly sliced 
• 1 (3 to 4 pound) boneless pork shoulder, trimmed
• ½ teaspoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ cup + 2 tablespoons orange marmalade, divided
• 1 cup Tropicana Pure Premium® 100% Orange Juice, divided
• 2 tablespoons fresh lime juice (from 1 lime)
• 6-8 burger buns, split and toasted
• Shredded cabbage and dill pickles for serving

Directions:

1. Cover the bottom of a 6-quart slow cooker with sliced onions. Place the pork shoulder on top.
2. Combine salt, chili powder, paprika, garlic powder and ¼ cup orange marmalade in a small bowl; spread mixture evenly over pork shoulder. Pour ¾ cup orange juice around the pork, then cover and cook on low until fork-tender, about 8 to 10 hours.
3. Transfer the pork to a cutting board. Let rest 5 minutes before using two forks to shred. Combine remaining 2 tablespoons marmalade, ¼ cup orange juice and 2 tablespoons of liquid from the slow cooker in the bottom of a large bowl. Add shredded pork and toss to coat.
4. Divide pork among burger buns and top with shredded cabbage and pickles.
5. NOTE: Toss cabbage with pickle juice and a little bit of mayonnaise or plain Greek yogurt before serving.