These tacos take a while to make since they are slow-cooked in the oven, but they're fantastic and great for summer!
approx. 1 lb boneless pork roast
1 smallish onion
salt and pepper
Rub the roast with the salt and pepper, then coat with apricot jam. Set on a double layer of tin foil, and sprinkle chopped onions around (you can also put in a jalepeno pepper for more spice). Wrap foil around roast and onions, place in a baking dish, and roast for about 4 hours at 300 degrees.
When it's done, take the wrapped roast out of the baking dish, then just transfer the meat portion back into the dish, so it's easier and less messy to shred with a couple of forks. Once it's all shredded, pour the onions and juice left in the tinfoil over the meat and mix.
Serve with flour tortillas, and a little lime juice and cilantro. Yummy!