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Crazy Delicious Pork Tacos

Ingredients

  • 2.5-3 pounds pork shoulder, trimmed of fat
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1/2 heaping cup preserves/jam/jelly - peach, apricot, pineapple
  • sliced, jarred jalapenos, to taste banana peppers if you don't want heat
  • 1 red onion, chopped

EXTRAS

  • tortillas, chopped cilantro, lime, sour cream, onion

Instructions

SLOW COOKER

  1. Set slow cooker on low, place the lid on, just to start heating it up while you prep.

    Mix together the salt, pepper and cumin.

  2. Place 2 large sheets of aluminum foil down, one on top of the other. Make sure it's big enough to create a pouch for your pork.

    Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Make sure to season on all sides and massage it in a bit.

    Spoon the jam/jelly over the pork, turning to coat. Scatter the jalapeños and onion on and around the pork.

    Fold the foil around the pork and crimp the edges to seal tightly. Place it in the slow cooker. Cook on low until fork-tender, about 8-10 hours.

  3. Carefully unwrap the pork, move to a platter or bowl to shred, reserving the juices and veggies. Using two forks shred the pork. Return the pork back into the juices with the onions and jalapeno peppers and toss. Eat!

OVEN

  1. Heat oven to 300° F. Mix together the salt, pepper and cumin.

    Place 2 large sheets of aluminum foil down, one on top of the other. Make sure it's big enough to create a pouch for your pork.

  2. Place the pork in the center of the foil and season with the salt, pepper, and cumin. Make sure to season on all sides and massage it in a bit.

    Spoon the jam/jelly over the pork, turning to coat. Scatter the jalapeños and onion on and around the pork.

    Fold the foil around the pork and crimp the edges to seal tightly.

    Place in a baking dish and cook for about 4 hours, until the pork is fork-tender.

  3. Carefully unwrap the pork, remove, reserving the juices.

    Shred the pork and transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss!

    EAT!

Recipe Notes

You can easily do this the night before. Just follow the directions above, but don't put it on to cook.  Put your pork pouch in the fridge in a dish.  When you get up, just pop it in the slow cooker, put on low and come home to the smell of fabulousness!