Citrus-Marinated Pork Tacos with Pickled Onions

CItrus Marinated Pork Tacos with Pickled OnionsRecipe
Oxmoor House
This is an easy make-ahead option and ideal for a crowd. Even kids will rave about this meal!


Serves 9 (serving size: 2 tacos)
Total time: 12 Hours, 22 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 21 Minutes
Total: 12 Hours, 22 Minutes

Nutritional Information

Calories 388
Caloriesfromfat 0.0 %
Fat 17 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 1.7 g
Protein 33.3 g
Carbohydrate 28.3 g
Fiber 3.7 g
Cholesterol 101 mg
Iron 2.6 mg
Sodium 635 mg
Calcium 54 mg


Pulled Pork:
1 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons ground annatto (achiote seed)
1 teaspoon salt
1 teaspoon ancho chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 garlic cloves, crushed
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed and cut in half crosswise
Pickled onions:
1 medium red onion, halved vertically
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 teaspoon salt
1 jalapeno pepper, seeded and minced
Remaining ingredients:
18 (6-inch) gluten-free corn tortillas
1 cup Guacamole


1. To prepare pulled pork, combine first 9 ingredients in a large heavy-duty zip-top plastic bag. Add pork to bag. Seal bag, turning to coat. Marinate in refrigerator overnight, turning occasionally.

2. Preheat oven to 325°.

3. Remove pork from marinade, reserving marinade. Place pork in a large Dutch oven; pour marinade over pork. Cover and bake at 325° for 4 hours or until pork is fork-tender.

4. To prepare pickled onions, while pork cooks, place red onion and next 4 ingredients (through jalapeño pepper) in a medium bowl, tossing to coat. Cover and marinate in refrigerator at least 2 hours.

5. Remove pork from pan, and place on a cutting board. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. Remove pork from bones; place in a large bowl. Shred pork with 2 forks. Stir in reserved cooking liquid.

6. Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.

Tip: This pork is best when made ahead and refrigerated for a few days to blend the flavors. Then you can scrape off any excess fat before reheating it on the cooktop over low heat.


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