1 -3 1/2 lb boneless pork shoulder (trim fat)
1 small glass jar of apricot preserves (you can also use orange marmalade)
3 tbsp low sodium soy sauce
2 tbsp lime juice
1 chopped garlic clove
1 medium yellow onion, chopped
1 tbsp kosher salt
1 tbsp pepper
2 tbsp cumin
Small corn tortillas
Turn on your slow cooker to low. Mix the seasonings together and lightly season the pork by rubbing in the in the mixture. Pour in half of the jar of apricot preserves, soy sauce, and lime juice to the slow cooker. Place the pork shoulder in your slow cooker. Then pour the other half of the jar over the top and spread the chopped onion and garlic around the top and the sides of the pork. Put the lid on the cooker and cook for 8-10 hours or until the pork is fork tender.
Once it is done, trim off any fat from the sauce surface. Transfer the pork to a carving board. Let stand for 5 minutes. Using two forks, shred the pork. It should just come apart (discarding any excess fat). Place the pulled pork on a serving dish and cover with foil until you are ready to serve. Take what is left in the slow cooker and put into a small bowl for sauce on the tacos.
You can serve the pork filled tortillas with lettuce, diced tomatoes, shredded cheese, avocados, olives, or by itself.
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