Citrus-Marinated Pork Tacos with Pickled Onions

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.