Citrus Pulled Pork Tacos


I came across this recipe for pulled pork tacos on Delish.  The recipe is an adaptation of a recipe from The Neelys on the Food Network.  I actually had seen the episode that they made these tacos on but completely forgot about them.  I really wanted to try the recipe because the addition of the lime and orange juice sounded interesting.  As many of you know my family loves Mexican so of course I was going to try it.

Now the Neelys actually made a slaw to go on their tacos.  I just stuck with traditional taco toppings for mine.  It also does make a good mess in the dish you cook it in, but it was easy to clean off.  It was a different type of flavor tacos.  You get a small amount of heat from the chipotle chili powder with some sweetness from the orange juice.  It was unique and refreshing.  Now of course, this meat would work well for other dishes like a salad or quesadilla.  We had leftovers and used them on quesadillas and it was delish.  I do think the next time I make this , I will try the tacos topped with the slaw.

picture of citrus pulled pork taco

Citrus Pulled Pork Tacos

  • 1 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • 1 pork loin (~2 pounds), cut into 3-inch chunks
  • 1 small onion, peeled and quartered
  • 3 large cloves garlic, minced
  • 1 cup chicken broth or stock
  • 1 Tbsp tomato paste
  • 1 Tbsp honey
  • 1 orange, halved and juiced
  • 1 lime, halved and juiced
  • salt & pepper, to taste
  • 1 package corn tortillas, warmed
  • Garnishes as desired
  1. Preheat the oven to 325°F.
  2. In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. Give it a good stir. Over medium heat, bring mixture to a simmer.
  3. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
  4. Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes.
  5. Meanwhile, shred the meat and return to dutch oven once liquid is reduced. Allow pork to soak up remaining liquid. Season with salt & pepper as desired. Serve with corn tortillas and garnish as desired.
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