This recipe is from Billy Mason of Atlanta, Georgia. It was submitted by his lovely wife Emily. He’s a landscape architect. He’s a great Mexican-soul food fusion chef as well. He likes the band Rush. They’re from Canada. If you met him, you would think he was Canadian too. But he’s from Florida dammit. Fort Lauderdale to be exact. I went to college with him for about 8 years at the University of Georgia and we drank 14 years worth of beer. One time he went downtown (Athens, GA) and drank a few beers at the Roadhouse. He stole a three legged stool and brought it home. “Why?” you ask? Because he says so… that’s why! Eat his tacos!
- 2 lbs. Pork (Boston Butt)
- Apricot Preserves
- Creole Seasoning
- 1 medium Red Onion (cut into small pieces)
- Jar of jalapeños
- Preheat grill.
- Spread out two pieces of foil in a cross pattern. Place pork on foil. Rub pork with cumin, salt, pepper and Creole seasoning on all sides. Spoon apricot preserves over pork and rub to seal spices. Sprinkle onion pieces and jalapeños (the more the hotter)on top and around pork on foil. Seal up pork with foil to maintain all the juices. Put on grill over low heat for 4 hours.
- Remove Pork from grill and shred. Maintain juices and pour on top of shredded pork.
To serve: Wrap Pork sprinkled with cilantro and lime juice in tortilla.
For an added kick use that Williamson Brothers BBQ Sauce that Billy Mark likes.
Serve with a fine cognac and orange slices. Enjoy!