Citrus Pulled Pork Tacos Recipes

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Steps:

• Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper.
• Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste.
• To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos.
• Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste.

Steps:

• For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.
• For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.
• To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.