Oven Shredded Pork Tacos

submitted by Yajaira Willet-Cruz, Medical Assistant - Dr. Friedlander

Recipe Source: Real Simple 

Ingredients

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 (optional)

2 jalapenos, seeded and sliced into rings (optional)

1 red onion, roughly chopped (optional)

8 flour or corn tortillas, warmed

1 cup chopped cilantro

1/2 cup queso fresco

Instructions

• Heat oven to 300 degrees. Place a large piece of foil over a baking sheet. Place pork shoulder on foil.
• In a small bowl, combine salt, pepper and ground cumin. Rub surface of pork shoulder evenly with salt mixture.
• Using a spoon (or your hands) cover pork shoulder with apricot jam.
• Pull up foil around pork shoulder and crimp to seal. Using a second large piece of foil, wrap pork shoulder again and crimp to seal.
• Return wrapped pork shoulder to baking sheet and transfer to the oven. Bake until tender, about 4 hours. (Longer if you use a larger piece of pork shoulder. I usually do about 6 hours for 4 pounds) Remove from oven and let cool slightly.
• Unwrap the pork, reserving any juices from the roasting, the onions and jalapeno rings in a medium bowl. Shred pork and place in a bowl. Pour juices, onion and jalapeno over the pork and toss to coat.
• Serve pulled pork over warmed tortillas topped with cilantro and queso fresco.

Yield: 6 servings

Prep Time: 10 min

Cook time: 4 hours