Wednesday, April 22, 2009

Tangy Pulled Pork

This recipe is easy, and amazingly delicious! It is the perfect dish to make on a busy day... Just assemble and your oven does the rest!

...tangy pulled pork...

2 to 2 1/2 pounds boneless pork shoulder or loin

2 teaspoons sea salt

1 teaspoon freshly ground pepper

2 teaspoons ground cumin

1/2 cup-1/2 the jar of apricot or mango preserves..depending on how tangy you like it.

1-2 jalapeños, sliced into rings (..and seeded.)

1 red onion- chopped corn tortillas (AUTHENTIC HAND MADE-from TRADER JOES.)

fresh cilantro


lime, cut into wedges

Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface. Place the pork in the center of the foil and season all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place on a COOKIE SHEET. Roast until your house smells AMAZING, about 4 hours; let cool. Unwrap the pork, RESERVE THE JUICES.. Use two forks to shred the pork, and transfer to your serving bowl. Pour the cooking juices, onion, and jalapeños back over the pork. Serve with the tortillas, cilantro, avocado and lime wedges. NOTHING ELSE. my husband loves to pile everything on. cheese.fresh salsa. rice.guacamole. it makes me so mad. TRUST me. it is just a simple taco and should be topped with a sprig of cilantro..drenched with lime juice and garnished with slices of avocado. and that is PERFECTION. 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 minutes. ..Makes for about 6-8 servings..if its a sunday meal..maybe 6. from BRIT GHARRING