1. Preheat the oven to 325F.

2. Prepare the pork to cook.

Prepare a baking sheet by lining it with tin foil. Put 3 cups of water in the bottom of it. I prefer to use a deep sheet tray so I don’t have to worry about water splashing out, but a normal sheet tray will also work. Put a grate over the sheet tray and plop the pork on top.

Cross hatch the top of the fat cap (it’s okay if you skip this, but you’ll get more sauce to pork ratio if you do). Salt the pork shoulder all over with salt and pepper. Place the pork on the grate with the fat cap on top. Put it in the oven.

3. Bake the pork at 325F for about 6 hours.

Don’t rush this process. The pork needs this time to cook correctly. If you rush it or take it out early, the pork is not going to be as tender. This is a recipe to start shortly after you wake up — err on the side of needing more time, not less.

While the pork bakes, prepare the sauce by mixing the coconut aminos, the peach jam, the maple syrup, and 1 tsp of salt together well in a bowl. Set it aside until you need it.

Once a thermometer reads 185, take the pork out of the oven. Use a pastry brush to generously brush the sauce all over the pork.

4. Put the pork back in the oven for another 30-40 minutes. 

The oven should still be set to 325F. Leave the pork in until it reaches an internal temperature of 195F. This will probably take another 40 minutes. Don’t be tempted to take it out early or you won’t get that fall-apart goodness.

5. Once the pork reaches 195F, take it out of the oven.

Brush it all over again with sauce. Tent it with foil and let it rest for an hour. It will stay hot, don’t worry!

6. While the pork rests, prepare your toppings and sauces.

Crumbled Cheese: Crumble some feta cheese and put it in a bowl.

Charred Corn and Caramelized Onions: Steam the corn (I use a frying pan, put about an inch of water in the bottom, bring it to a boil, add the corn, cover, and let it go for about 3-5 minutes. Then turn off the heat and take off the lid to let it cool for several minutes. Once it’s cooled down a bit, cut the corn off the cob. Chop red onions and cook them over low heat for about 10 minutes until they turn translucent and then golden brown. Take the onions out of the frying pan. Then add the fresh corn and turn up the heat to medium. Try not to move the corn for about 4 minutes, and then give it a stir to see if it’s charred a bit on the bottom. If so, turn off the heat and you’re all done! Put it in a bowl on the table mixed with the caramelized onions. 

Shredded Cabbage: Slice the cabbage very thinly. I wouldn’t prepare more than about a cup — a little goes a long way. This is optional. You can also toss it with a bit of olive oil and salt if you’re not watching calories.

Peach Salsa: Chop 1 fresh ripe peach, red onion, and fresh cilantro. Squeeze a lime over the mixture, mix well, and you have peach salsa.

Yogurt Sauce: Mix 2 tbsp of lime juice with 1/2 cup of Greek Yogurt. If the mixture feels a little thick, you can thin it by adding a bit more water, about 1 tbsp at a time until you reach the desired consistency. 

Tortillas: Don’t forget to heat your tortillas!

7. Shred your pork, and start building tacos!