Friday, February 6, 2009

Recipe Friday: Pulled Pork Tacos

Here is a recipe I've been using for the past few years. It takes about 4 hours to cook, and about 30 minutes to prepare.

Not only is it one of my favorite meals, but it's also the only Mexican-ish meal my 7yr old likes right now. So, this is getting made about every other week, and usually the leftovers last us another 1-2 meals.

boneless pork shoulder (2.5 lbs approx)

2 teaspoons salt
1 teaspoon pepper
2 teaspoons ground and dried cumin
1/2 cup apricot jam
2 jalapeƱos - seeded and diced
1 red onion - chopped

Over a sheet of aluminum foil, rub the pork with the salt, pepper, and cumin (I combine them all into one bowl, then rub the mixture onto the entire exterior of the pork). Then place the apricot jam, onions, and jalapenos onto the pork, and wrap in the aluminum foil.

Now here is something important to note: baking all of this in the oven creates a LOT of liquid, that needs to stay inside the aluminum foil, as it keeps the pork moist and tender. So, make the aluminum seam along the top, and if needed wrap it in aluminum again, just to make sure.

Cook it for at least 4 hours at 325 degrees, until it's fork tender and easy to shred. I recommend you serve it with tortillas, cilantro, guacamole, and lime slices, and your favorite cerveza.

I originally found this recipe on the website, and I highly recommend their site for easy-to-prepare, yet healthy recipes.

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