Citrus-Marinated Pork Tacos with Pickled Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is an easy make-ahead option and ideal for a crowd. Even kids will rave about this meal! Ingredients:
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 |
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 |
Directions:
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.
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.
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