Preparation

Place orange juice, ketchup, cider vinegar, sugar, soy sauce, onion, garlic, ginger, curry powder and hot pepper past in slow cooker; stir to combine. Gently place pork shoulder on top; ladle some of the liquid over the pork shoulder. Cook pork on highest setting for 6 hours, or until very tender. Every two hours, remove the lid of slow cooker and ladle liquid mixture over the pork; replace lid  tightly. Remove pork from liquid; cool. Strain liquid and discard solids; cook liquid in saucepan over medium heat until thickened.  Shred pork; combine pork with thickened sauce to coat. Serve Slow Cooked Asian-Style Pulled Pork on hamburger buns.