Apricot Jalapeno Pulled Pork

It is not easy to have a tasty and nutritious dinner on the table every night.  We are all busy and don’t always have the time on weeknights, or weekends. to make the kind of meals that we would like to eat.

One thing that I do religiously that helps me prepare quick and delicious meals is make large portions of staples on the weekends ,when I tend to have a little extra time, and freeze them.  That way, I can just pull out the frozen meal, reheat it and make some easy sides.

This Apricot Jalapeno Pulled Pork recipe from Real Simple is the perfect thing to make and freeze into portions.

Apricot Jalapeno pulled pork

2 – 2 1/2 pounds boneless pork shoulder or pork loin roast

2 teaspoons kosher salt

1 teaspoon black pepper

2 teaspoons ground cumin

1/2 cup apricot jam or preserves

2 jalapenos, sliced into rings and seeded

Heat oven to 300 degrees.  Take 2 large sheets of aluminum foil and lay them one directly on top of the other.  Be sure to place one directly on the other and do not off-set them at all.  This will prevent juices from leaking out all over your oven.

Place your pork in the center of the foil and season it with the salt, pepper and ground cumin.  Then, spoon the jam over the pork and coat all sides.  Finally, scatter the sliced jalapeno’s around the meat.

Fold the double layer of foil around the pork and crimp the edges to ensure it is sealed tightly.  Place it in a glass baking dish and roast until fork tender, about 4 hours.  While it is roasting, keep in eye out for juices that always seem to find a way to escape.  No matter how carefully I wrap my pork, some always seem to get out.  If this happens, the juices that come out can begin to burn.  It won’t ruin your meat, but it may char a little on your pan, so just be sure you keep an eye out for that.

When the pork reaches an internal temp of  160 degrees, carefully unwrap it.  You will want to reserve the juices in a separate bowl.  Then, discard the foil and using 2 forks, shred the pork.  Transfer to a bowl and put the cooking juices and jalapenos over the pork.

At this point, I usually divide it up into 3 or 4 portions, depending on how much it made.  One portion I will keep to make pulled pork tacos, and the rest I will divide up into freezer safe bags and freeze for later use.  I try to use up anything I freeze within a month.

To make the tacos, I serve the Apricot Jalapeno Pulled Pork on warm flour tortillas, with fresh cilantro and lime wedges.

I am going to spend the next couple weeks using up this delicious pork in a variety of different recipes.  I will be sure to share those recipes with you as well!