I don't know about you, but in my family, the one meal that is unanimously savored is pulled pork. With three kids, it's a minor miracle if nobody turns their nose up when we sidle up to the table, but everybody loves the shredded, juicy, tender "other white meat." Sweet, spicy, savory...any way you make it, it's good. We traditionally go BBQ style, but eager for a change from the vinegary sweetness of this recipe, I asked Chef Nicole to come up with an alternate version. She suggested this spicier cousin, Latin Roasted Pulled Pork.
What I like about this recipe is that it requires almost no work and you don't need a slow-cooker to make it. Sure, you can use yours if you own one, but when we taste-tested this recipe I quickly realized I didn't miss the equipment. If you are cooking for kids, just leave out the jalapeno. It still tastes great.
Note: If you are looking for a quick BBQ pulled pork recipe, check out the Screamin' Meanie Pulled Pork Bites from our Halloween party snacks post.
Latin Roasted Pulled Pork
2 lb. boneless pork shoulder
2 tsp. celery salt
1 tsp. black pepper
2 tsp. cumin
½ C. apricot jam
½ C. sliced jalapeno rings (canned is fine)
1 red onion thinly sliced
handful of cilantro leaves
Heat oven to 300.
Season pork with salt, pepper and cumin. Lay pork on a large sheet of heavy duty aluminum foil, (leaving enough on either side to cover pork completely) and spoon jam over pork. Scatter jalapenos and onions around pork and tightly seal in foil. Place on a cookie sheet and bake for 4 hours.
Let cool slightly and unwrap the pork, pulling apart with 2 forks until shredded. Squeeze lime juice over pork and garnish with cilantro leaves before serving.
Enjoy with Spanish rice and black beans.