Serves 6
255 min
Pulled Pork Tacos
Recipe GLPRdacc416d661914
Tender, succulent pulled pork infused with warm spices and sweet apricot jam, topped with fresh jalapeños and cilantro, and served in warm tortillas with a squeeze of lime. This Mexican-inspired dish is perfect for gatherings and brings authentic flavors to your table.
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Ingredients
2½ pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
½ cup apricot jam or preserves
2 jalapeños, seeded and sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Pat the pork shoulder dry with paper towels. In a small bowl, combine the kosher salt, black pepper, and ground cumin. Rub this spice mixture evenly all over the pork shoulder, working it into the meat.
Place the seasoned pork in a slow cooker. Add the apricot jam and roughly chopped red onion directly over and around the meat. The jam will melt and create a cooking liquid as the pork heats.
Cover and cook on low heat for 8 to 9 hours, or on high heat for 4 to 5 hours, until the pork is very tender and easily shreds with a fork. The internal temperature should reach 145°F or higher.
Carefully remove the pork from the slow cooker and place it on a cutting board. Let it rest for 5 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
Transfer the shredded pork back to the slow cooker and stir gently to combine with the apricot cooking liquid and caramelized onions. Keep warm until ready to serve.
Warm the tortillas according to package directions. Fill each tortilla with a generous portion of the pulled pork mixture.
Top each taco with fresh cilantro leaves and sliced jalapeño rings. Serve immediately with lime wedges on the side for squeezing over the tacos.
