Friday, March 2, 2012

Pulled Pork Tacos

Servings:  6
  • 2-2 1/2 lbs. boneless pork shoulder
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tsp. ground cumin
  •  1/2 cup apricot jam or preserves
  • 2 jalapenos sliced into rings and seeded
  • 1 red onion, roughly chopped
  • 8 sm. flour tortillas or corn warmed
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into wedges

  1. Heat oven to 300°.  Place pork on two layers of aluminum foil.  Season pork with salt and pepper and cumin. Spoon 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 edges to seal tightly.  Place in a baking dish.  Roast until for tender.  About 4 hours.  Let cool.
  2. Unwrap pork, reserving juices and discard foil.  Use fork to shred pork.  Transfer to a bowl, pour cooking juices, onion, jalapeno over pork and toss. 
  3. Serve with the tortillas, cilantro and lime wedges and BLACK BEAN AND CORN SALAD, if desired.
  • 1 can black beans, rinsed and drained
  • 2 cups of corn kernels (frozen)
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 tsp. ground cumin
  • 2 tsp. hot sauce (tobasco)
  • 1 lime, juiced
  • 2 Tbsp. olive or vegetable oil
  • salt and pepper

  1. Combine all ingredients and let stand 15 minutes for corn to defrost.  Corn chills salad.
*This salad makes a healthy and great salsa by itself for tortilla chips too.

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