Pork tacos with orange and cumin
Uncooked lean pork shoulder
1 pound(s), or butt, excess fat trimmed and discarded, cut into 1-in cubes
2 small clove(s), minced
2¼ tsp, grated
Fresh orange juice
8 medium, warmed
2 medium, thinly sliced
½ cup(s), fresh chopped
- Preheat oven to 300°F.
- 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.
- 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.
- Stir in orange zest and juice and season to taste with additional salt, if desired. Divide pork among tortillas; top with scallions and cilantro.
- Serving size: 2 tacos