Pulled Pork Tacos

By SaraB

Ingredients

• 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
• 1 jalapeno, seeded and minced
• 1 red onion, roughly chopped
• 8 small flour or corn tortillas, warmed
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges

Details

Servings 6

Preparation

Step 1

1. 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.

2. 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.

3 .Serve with the tortillas, cilantro, and lime wedges.

Nutritional Information
Servings Per Recipe 6
Amount Per Serving
Calories 396
Calories From Fat 30%
Fat 13g
Sat Fat 4g
Cholesterol 125mg
Sodium 800mg
Carbohydrate 30g
Fiber 3g
Sugar 5g
Protein 39g