Pulled Pork Tacos

pulled-pork-tacos
Photo by Beatriz da Costa
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 396 calories
    • Calories 30 calories from fat
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 125 mg
    • Sodium 800 mg
    • Protein 39 g
    • Carbohydrate 30 g
    • Sugar 5 g
    • Fiber 3 g

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. 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.

Ingredients

  1. Check 2 to 2 1/2 pounds boneless pork shoulder
  2. Check 2 teaspoons kosher salt
  3. Check 1 teaspoon black pepper
  4. Check 2 teaspoons ground cumin
  5. Check 1/2 cup apricot jam or preserves
  6. Check 2 jalapenos, sliced into rings and seeded
  7. Check 1 red onion, roughly chopped
  8. Check 8 small flour or corn tortillas, warmed
  9. Check 1 cup fresh cilantro leaves
  10. Check 1 lime, cut into wedges

Directions

  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.