1. Coat slow cooker with cooking spray. Add pork (try to trim the pork of all the fat or use pork loin) and rub on all sides with cumin. Season generously with kosher salt and pepper. Spread apricot preserves over top.
2. Remove seeds and ribs from jalapenos. Slice. Roughly chop red onion. Add jalapenos and red onion to slow cooker.
3. Roast until extremely tender, practically falling off the bone (about 6 hours on high). Remove pork. Shred with a fork. Return to pot and mix will all of the juices.
4. Spoon mixture into each tortilla with a slotted spoon. Top with shredded lettuce. Squeeze lime juice on top and serve.