Pulled Pork Tacos

2 to 2 ½ pounds boneless pork shoulder

2 tsp. kosher salt

1 tsp. black pepper

2 tsp. ground cumin

½ cup apricot jam or preserves

2 jalapenos, sliced into rings and seeded

1 red onion, roughly chopped

8 small corn or flour tortillas, warmed

1 cup fresh cilantro leaves

1 lime, cut into wedges

Place pork in bowl and season all sides with salt, pepper and cumin.  Spoon the jam over the pork, turning to coat.  Scatter the jalapenos and onion around the pork.  Place in a crock pot heated to low setting.  Cook for 6-8 hours until tender.  Use a fork to shred the pork and put back into cooking juices.  Serve with tortillas, cilantro, and lime wedges.