It's that time of year, when the chilly winter temps make me pull out my Crock Pot at least once a week to cook up a warm meal while I go about my day. I especially like doing so on New Year's eve, when I want to be spending time with friends instead of slaving in the kitchen.

This year I'll be making a new favorite recipe of mine: pulled pork tacos with a delicious orange marmalade sauce and cabbage slaw. I found the recipe, by Sandra Lee, on the Food Network website, and have made the tacos twice now. (Note: you probably don't need as much of the slaw as the recipe suggests.)

What do you wow your family and friends with on New Year's eve? Share your favorite recipes in our comments section below.

Slow Cooked Orange Pork Roast Tacos

Ingredients

• 1 medium onion, chopped
• 1 (10-pound) bone-in pork shoulder, picnic cut
• 2 tablespoons soy sauce
• 1 tablespoon chopped garlic
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 cup orange marmalade
• 20 corn tortillas
• Cabbage Slaw, recipe follows

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 orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.

Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.

Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.

Cabbage Slaw:

• 1 head red cabbage, shredded
• 4 medium carrots, coarsely grated
• 1/4 cup cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.