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Photo Credit: Elizabeth Newman

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.


Pulled Pork Tacos with Citrus Salsa



Prep Time

10 minutes

Cook Time

130 minutes




Giada De Laurentiis

Image of Pulled Pork Tacos with Citrus Salsa


    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


  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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
17 grams
15 grams
19 grams
Saturated Fat
5 grams
52 milligrams
544 milligrams
3 grams
9 grams
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