Brooke Halverson's Pulled Pork Tacos
3 tablespoons chili powder
1½ tablespoons cumin
1½ teaspoons salt
1½ teaspoons pepper
5 pound pork tenderloin
1 13-ounce jar apricot preserves
1 cup dark brown sugar
1½ cups orange juice
2 tablespoons minced garlic
5 jalapeños, seeded and sliced
2 red onions, thinly sliced
Lime wedges, tortillas and avocado slices, for serving
Mix the chili powder, cumin, salt and pepper in a small bowl. Rub the seasonings on the pork, and place it in a slow cooker. In a small saucepan over low heat, mix the preserves, sugar, orange juice and garlic, stirring until the sugar is dissolved. Pour the mixture over the pork. Add the jalapeños and onions, and cook on high according to slow cooker instructions for 8 hours. Serve with lime wedges, tortillas and avocado slices.