Submitted by Jessica Guinan
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
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 jalapenos and onions
around the pork. Fold the double layer of foil around the pork and crimp
the edges of the seal tightly. Place in a baking dish. Roast until fork
tender, about 4 hours; let cool. Unwrap the pork, reserving the juices
and discarding foil. Use a fork to shred the pork. Transfer to a bowl.
Pour the cooking juices, onion & jalapenos over the pork and toss.
Serve with tortillas, cilantro & lime wedges.
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