If you haven’t noticed, I’ve been using my crock pot more lately. I have also been menu planning every week in an attempt to keep our grocery store trips to a minimum as well as to cook and to eat at home more. With our new weekly menus, we usually have soup and/or sandwiches one night a week and Taco Tuesdays– a fan favorite!
This recipe is ridiculously easy to put together and the sweet apricot preserves coupled with the jalapenos doesn’t overwhelm the pork and the cumin gives it a nice subtle smokey flavor. After it cooks, I shred the pork immediately and then refrigerate the cooking liquid so that I can remove the fat after it hardens. I then add the liquid back to the pork to keep it moist until we’re ready to have it for dinner.
I cooked this cuban pork over the weekend in preparation for the week ahead. Half of the shredded pork was mixed with barbecue sauce for pulled pork sandwiches and the other half was used for carnitas burrito bowls later in the week. I hope you will give this versatile pork recipe a try!
3 1/2 lbs pork shoulder
3 teaspoons cumin
Salt and pepper
1/2 cup apricot preserves
2 jalapeno peppers, seeded and chopped
1 red onion, halved and quartered
Coat slow cooker with cooking spray. Add pork (try to trim the pork fat as much as you can) and rub on all sides with cumin. Season generously with kosher salt and pepper and put in the slow cooker. Spread apricot preserves over the top. Add jalapenos and red onion to slow cooker. Cook for 6 hours on high or 8-10 hours on low, until the meat is tender. Remove pork. Shred with a fork. Return to pot and mix will all of the juices or combine with a sauce of your choice.