Citrus-Marinated Pork Tacos with Pickled Onions

This is an easy make-ahead option and ideal for a crowd. Even kids will rave about this meal!

Yield: Serves 9 (serving size: 2 tacos)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 0.0%
  • Fat: 17g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 33.3g
  • Carbohydrate: 28.3g
  • Fiber: 3.7g
  • Cholesterol: 101mg
  • Iron: 2.6mg
  • Sodium: 635mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. 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. 2. Preheat oven to 325°.
  3. 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. 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. 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. 6. Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.
  7. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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