I got this recipe from my friend Judi and was a bit skeptical at first. However, after trying it, it’s now among my favorites! If you’re looking for something with unusual and spicy flavor, give this a try. You won’t be disappointed!
You will need:
- 13 x 9 baking dish
- aluminum foil
- 2 to 2 1/2 pounds boneless pork shoulder
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1/2 cup apricot jam or preserves
- 2 jalapeños, sliced into rings and seeded
- 1 red onion, chopped
- 8 small flour or corn tortillas, warmed
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
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 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 about 10 minutes.
Serve with guacamole, sour cream, chopped tomato, onions, olives … whatever you enjoy!