Pulled-Pork Tacos

This is one of my go-to recipes. Everyone loves them, anytime I serve them. They have a wonderful flavor and they are super moist.

This recipe was absolutely wonderful. I substituted pineapple preserves for the apricot (as my wife doesn't care for apricot) and it was wonderfully delicious!

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...

Super easy to make and tasted great. Could use the pulled pork as a base for lots of dishes

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Easy and my husband loves it.

Easy and delicious quick dinner!

Family loved these