Pork tacos with orange and cumin

PersonalPoints™ per serving
Total Time
2 hr 25 min
15 min
2 hr 10 min
Oven-braised pork seasoned with cumin and orange gives these tacos a citrus tang. They’re not spicy at all, so if you’d like, stir in a teaspoon (or more!) of minced canned chipotles when you add the orange zest.


Olive oil

1 Tbsp

Uncooked lean pork shoulder

1 pound(s), or butt, excess fat trimmed and discarded, cut into 1-in cubes

Kosher salt

¾ tsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Garlic clove(s)

2 small clove(s), minced



Orange zest

2¼ tsp, grated

Fresh orange juice

1 Tbsp

Corn tortilla(s)

8 medium, warmed

Uncooked scallion(s)

2 medium, thinly sliced


½ cup(s), fresh chopped


  1. Preheat oven to 300°F.
  2. Heat oil in Dutch oven over medium-high heat. Sprinkle pork with salt. Add pork to pot and cook, stirring occasionally, working in batches if necessary, until well browned, about 10 minutes.
  3. Remove from heat and stir in cumin, oregano, and garlic. Add water to pot; cover and bake, stirring occasionally, and adding more water if needed, until pork is very tender, about 2 hours. Use tongs or 2 forks to shred pork in Dutch oven.
  4. Stir in orange zest and juice and season to taste with additional salt, if desired. Divide pork among tortillas; top with scallions and cilantro.
  5. Serving size: 2 tacos