This is so easy & delicious. You can also use a beef rump roast as well.
You will need:
2lb boneless pork shoulder
kosher salt
black pepper
kosher salt
black pepper
2 tsp ground cumin
½ cup apricot jam or preserves
2 jalapenos sliced into rings and seeded (opt)
1 red onion, roughly chopped
1 can of coke
½ cup apricot jam or preserves
2 jalapenos sliced into rings and seeded (opt)
1 red onion, roughly chopped
1 can of coke
Directions:
Place pork shoulder in a large crockpot. Season with a sprinkling of kosher salt and pepper. Pour can of coke over the pork. Spoon the apricot preserves and kind of slather it all over the pork. Scatter jalapenos and onion around the pork. Cook slowly on low for about 6 hours or you can cook it on high for about 3 hours. Remove pork and shred it with a fork. Serve with warm corn or flour tortillas, some lime, and other toppings.