'Peace Meals' Lone Star Style Pulled Pork Tacos

Re-entry is hard, and we need a dinner that is not. This one is an old favorite from Peace Meals, the cookbook from The Junior League of Houston.

The funny thing about this recipe is that I happened upon it years ago, when the cookbook was in its development stage. I was one of four recipe testing coordinators on the cookbook committee, which meant the four of us divvyed up thousands of recipes submitted by Junior League members and shared them with a couple hundred members who volunteered to test them in their own kitchens.

One of the many perks of that job – besides getting to taste every recipe that made it into the book, and many that did not – was that I got to choose the recipes I was going to test on my family. This one for pulled pork tacos was one of them, and I distinctly remember bringing it outside to neighbors for them to try, because I thought it was so yummy. These are some delicious tacos – a little spicy, a tiny bit sweet, and super savory, brightened with cilantro and crunchy shredded cabbage. Avocado and lime pull it all together.

Fifteen(?!?) years later, I haven’t made this one in quite a while. But a friend recently reminded me about it, and I think it’s going into regular rotation in 2024.

Lone Star Style Pulled Pork Tacos is an old favorite from Peace Meals, the cookbook from The Junior League of Houston. These tacos are delicious – a little spicy, a tiny bit sweet, and super savory, brightened with cilantro and crunchy shredded cabbage. Avocado and lime pull it all together.

Lone Star Style Pulled Pork Tacos
Very slightly adapted from The Junior League of Houston’s Peace Meals

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 to 2 ½ pounds boneless pork shoulder, trimmed
¼ cup apricot jam
¼ cup brown sugar
2 tablespoons freshly squeezed orange juice
3 cloves garlic, minced
2 fresh jalapeños, sliced into rings and seeded
1 red onion, sliced
8 flour or corn tortillas, warmed
1 cup coarsely chopped fresh cilantro, chopped
2 cups thinly sliced cabbage
2 avocados, chopped
2 limes, cut into wedges

Preheat the oven to 300 degrees. Place a large sheet of heavy-duty foil in a large baking dish. Mix the chili powder, cumin, salt, and pepper in a small bowl. Place the pork in the center of the foil and season with the spice mixture. Whisk together the jam, brown sugar, orange juice, and garlic in a small saucepan over medium heat. Cook, stirring frequently, until the brown sugar is melted and the sauce is slightly thickened. Spoon the mixture over the pork, turning to coat. Add the jalapeños and onions, and tightly wrap the pork with the foil.

Roast for about 4 hours until the pork falls apart when you place a fork in it. Allow the pork to cool in the foil for about 10 minutes, then unwrap it and transfer the meat to a plate, reserving the jalapeños and onion. Discard the juices and foil. Use a fork to shred the pork, discarding any fat. Toss in the jalapeños and onions, and transfer to a serving platter. Serve with tortillas, cilantro, cabbage, avocado, and lime wedges.