• 2 - 2 1/2lb or 5 -6lb pork shoulder roast (such as Boston Butt Pork Shoulder)
• 4 tsp kosher salt > 2 tsp/roast
• 2 tsp black pepper > 1 tsp/roast
• 4 tsp ground cumin > 2 tsp/roast
• 1 cup apricot jam or preserves > 1/2 cup/roast
• 4 jalapeno peppers - sliced into rings and seeds removed > 2 peppers/roast
• 2 medium red onion - roughly chopped > 1 onion/roast
• 1 lime cut into wedges as garnish - optional

1. If using larger roast cut in half to make 2 smaller roasts. Divide the ingredient quantities for each smaller size roast.
2. Heat oven to 250 deg F. Place 2 large sheets (wide width) aluminum foil on work surface one on top of the other. Place the pork in the center and season on all sides with salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter jalapenos and onion around pork and tightly wrap and seal the aluminum foil around the whole thing. Repeat for the other half.
3. Place wrapped roasts in baking pan and place in oven. Roast until pork is tender and is easily pulled off with fork, meat temp = 195 deg, 5 1/2 hr for 2 x 2lb roasts. Can turn oven off and allow to soak at temp if done early for added tenderness. Alternative cooking schedule of 4 hrs at 300 deg F. When done unwrap roast and pull pork off with 2 forks. Place pork in dish or bowl and discard fat, bone and foil. Boil to thicken and pour cooking sauce, onions, and peppers over meat and toss.
4. Serve on buns or tortillas. Optional coat and heat with BBQ sauce.

Serves: 1/2 lb/person      Total cooking time: 4-6 hrs depending on cooking temp.
Source: Real Simple June 2006