Pulled Pork Tacos

• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Ground Cumin
• 1- 1/2 pound Boneless Pork Shoulder
• 1/4 cups Apricot Preserves
• 1 whole Jalapeno, Seeded And Sliced
• 1/2 whole Red Onion, Roughly Chopped
• Flour Tortillas, To Serve
• 1/4 cups Cilantro Leaves
• 1/2 cups Queso Fresco, Crumbled
• 1 whole Lime, Cut Into Wedges

1. Preheat the oven to 300 degrees.
2. Place 3 large sheets of heavy duty aluminum foil on the counter, one top of the other, like a cross.
3. In a small bowl mix together the salt, pepper and cumin.
4. Place the pork in the middle of the foil and season with the mixture.
5. Using a spoon, spread the apricot preserves all over the pork.
6. Wrap the pork with the foil and be sure to crimp together the edges tightly.
7. Otherwise the delicious juice that makes the pork so tender will leak out into the pan.
8. Place the pork into a baking dish and roast for 4 hours.
9. Let it cool before opening the foil.
10. Carefully transfer pork and juices to a bowl and shred with a fork, mixing the meat, veggies, and juice.
11. Serve on top of warm tortillas with cilantro, cheese, and a squeeze of lime.

kosher salt, black pepper, ground cumin, pork shoulder, apricot preserves, red onion, flour tortillas, cilantro, queso fresco, lime

Taken from tastykitchen.com/recipes/main-courses/pulled-pork-tacos/ (may not work)