2-2 1/c lbs boneless pork shoulder
2 t kosher salt
1 t fresh ground pepper
2 t ground cumin
1/2 c apricot preserves
2 jalapenos, sliced into rings and seeded
1 red onion, roughly chopped
6 small flour or corn tortillas, warmed
1 c fresh cilantro leaves, chopped
1 lime cut into wedges
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sour cream
diced tomatoes
chopped green onion
guacamole
shredded cheese

2 -2 1/c lbs boneless pork shoulder 2 t kosher salt 1 t fresh ground pepper 2 t ground cumin 1/2 c apricot preserves 2 jalapenos, sliced into rings and seeded 1 red onion, roughly chopped 6 small flour or corn tortillas, warmed 1 c fresh cilantro leaves, chopped 1 lime cut into wedges

Heat oven to 300. Place 2 large sheets of foil on a work surface, one on top of the other. 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 jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork tender about 4 hrs; let cool. Unwrap the pork, reserving juices and discard the foil. Use a fork to shred the pork. Transfer to a bowl. Pout the juices, onion and jalapenos over the pork and toss. Serve with tortillas, cilantro and lime wedges. Can serve with sour cream, diced tomatoes, green onion, guacomole and shredded cheese if desired.