I had a mexican themed dinner party for 10 adults and made these pork tacos. They were amazing! The meat was so tender and flavorful. I also served: Lime black beans, cilantro rice, marinated red onions and lime grilled corn. Great meal!
(I doubled the recipe below for 10 and cut the roast into two pieces to ensure even cooking)
- 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
- 2 jalapeÃ±os, sliced into rings and seeded
- 1 red onion, roughly chopped
- 8 small flour or corn tortillas, warmed
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Heat oven to 300Â° 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 jalapeÃ±os 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 jalapeÃ±os over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.
- Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.
|Amount Per Serving||%DV|
|Serving Size 165g|
|Recipe makes 6 servings|
|Calories from Fat 69||29%|
|Total Fat 7.64g||10%|
|Saturated Fat 2.58g||10%|
|Trans Fat 0.0g|
|Total Carbs 21.54g||6%|
|Dietary Fiber 1.0g||3%|