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'Peace Meals' Lone Star Style Pulled Pork Tacos
Lone Star Style Pulled Pork Tacos is an old favorite from Peace Meals, the cookbook from The Junior League of Houston. These tacos are delicious – a little spicy, a tiny bit sweet, and super savory, brightened with cilantro and crunchy shredded cabbage. Avocado and lime pull it all together.
Very slightly adapted from The Junior League of Houston’s Peace Meals cookbook.
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 to 2 ½ pounds boneless pork shoulder, trimmed
¼ cup apricot jam
¼ cup brown sugar
2 tablespoons freshly squeezed orange juice
3 cloves garlic, minced
2 fresh jalapeños, sliced into rings and seeded
1 red onion, sliced
8 flour or corn tortillas, warmed
1 cup coarsely chopped fresh cilantro, chopped
2 cups thinly sliced cabbage
2 avocados, chopped
2 limes, cut into wedges
Preheat the oven to 300 degrees. Place a large sheet of heavy-duty foil in a large baking dish. Mix the chili powder, cumin, salt, and pepper in a small bowl. Place the pork in the center of the foil and season with the spice mixture. Whisk together the jam, brown sugar, orange juice, and garlic in a small saucepan over medium heat. Cook, stirring frequently, until the brown sugar is melted and the sauce is slightly thickened. Spoon the mixture over the pork, turning to coat. Add the jalapeños and onions, and tightly wrap the pork with the foil.
Roast for about 4 hours until the pork falls apart when you place a fork in it. Allow the pork to cool in the foil for about 10 minutes, then unwrap it and transfer the meat to a plate, reserving the jalapeños and onion. Discard the juices and foil. Use a fork to shred the pork, discarding any fat. Toss in the jalapeños and onions, and transfer to a serving platter. Serve with tortillas, cilantro, cabbage, avocado, and lime wedges.
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