Top these pulled-pork tacos with chopped red onion, sliced jalapeños, and fresh cilantro for a spicy south-of-the-border taco dinner. Serve with Mexican rice and canned refried beans.
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
How to Make It
Heat oven to 300° F.
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 jalapeños 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. 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 jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.
Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.
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Ended on this recipe to feed a crowd of people for daughter's grad party...Followed recipe, scaled, to 4 separate pork shoulders (each shoulder 2.5-3 lbs), I also doubled the spice recipe (salt, pepper, cumin) and set aside for later.Once prepared and wrapped per recipe, put 2 of the shoulders side by side in banking pans. Cooked 2x2 for ~5 hours to 195 deg. Removed from oven and let it them coast up to around 205 at rest before cooling, pulling with gloved hands.When done pulling, the meat was bathing in juices/veggies from the cook - good stuff. I taste-tested and the dusted each pan with the reserved spice as needed, covered pans and refrigerated overnight. Next day, Grad party day, I moved the gelatinous pork into a ~24 lb roaster, cranked up the heat to about 375. I could have foiled and cooked in-pan but wanted a bigger device for warming before and during the party). Once everything came back together and warmed, I re-tested and ended up adding a little more spice plus little kosher salt by itself to round everything out. This sounds like a lot of salt potentially but it ended up coming out very balanced. Served via hard shells (La Tiara Authentic Mexican), lime, guac, etc. Happy to say, there were more compliments than I had expected. Even hours later I am being asked for your recipe so thank you!Next go around, I might try a jalapeno-cherry preserve and smoked paprika combo, etc. Hmm...