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.