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Pulled Pork Tacos with Citrus Salsa


I always love to pair citrus with pork, which can be a little heavy and rich; the bright tang of citrus cuts through the fatty flavor, and a bit of jalapeños adds some heat.

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Pulled Pork Tacos with Citrus Salsa

Servings

4

Prep Time

10 minutes

Cook Time

130 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Pulled Pork Tacos with Citrus Salsa

Ingredients

    For the Pork:

  • 1 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces
  • 1 tablespoon kosher salt (plus extra for seasoning)
  • 1 teaspoon freshly ground black pepper (plus extra for seasoning)
  • 3 tablespoons extra-virgin olive oil
  • 2 cups or 1 (14.5-ounce can low-sodium chicken broth)
  • 1 cup orange juice
  • 1 onion (coarsely chopped)
  • 3 garlic cloves (smashed)
  • 3 jalape√±o chilies (halved lengthwise)
  • 1 tablespoon whole cumin seeds (or 1 teaspoon ground cumin)
  • For the Salsa:

  • 3 large oranges
  • 1 grapefruit
  • 2 tablespoons grapeseed oil
  • 1 tablespoon honey or agave
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 head napa cabbage (finely shredded (about 2 cups))
  • 8 6-inch corn tortillas, warmed

Instructions

  1. For the pork: Season the pork with salt and pepper. In a 5-quart saucepan, heat the oil over medium-high heat. Add the pork and cook until brown, about 10 minutes. Add 3 cups of water, the broth, orange juice, onion, garlic, chilies, and cumin seeds. Bring the mixture to a boil. Reduce the heat to a simmer and cook for 2 hours until the meat is very tender. Using 2 forks, shred the meat into small pieces. Season the meat with salt and pepper to taste.
  2. For the salsa: Peel and trim the ends from the oranges and grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. In a small bowl, whisk together the oil, 2 tablespoons of the reserved citrus juice, honey, vinegar, salt, and pepper until smooth. Add the fruit segments and toss to coat.
  3. To serve: Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.
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