2 to 2 1/2 lbs boneless pork shoulder (can use loin for leaner meal)
2 tsp kosher salt
1 tsp black pepper
2 tsp ground cumin
1/2 cup apricot jam or preserves (I used peach jam)
2 jalapenos, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 lime, cut into wedges
1. Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
2. OR cook in crock pot on low for 7-9 hours. Don't use the tinfoil and add 1/2 to 1 cup water.
3. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapenos over the pork and toss.
4. Serve with the tortillas, cilantro, and lime wedges. (May add salsa, lettuce, sour cream, beans, etc)
Makes 6 servings.
Andrea Davis
