Ingredients
2 to 2.5 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, 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
Preparation
Heat oven to 300F. 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. 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. Serve with the tortillas, cilantro and lime wedges.
