Pulled Pork Tacos with Citrus Salsa

Name: Pulled Pork Tacos with Citrus Salsa
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 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); 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

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 jalape√±os adds some heat.

Servings

Prep Time

10 minutes

Cook Time

130 minutes

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

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.
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.
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.