Pork tacos with orange and cumin

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 item(s), (6-inch), warmed

uncooked scallion(s)

2 medium, thinly sliced


½ cup(s), fresh chopped


  1. 1 Preheat oven to 300°F.
  2. 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. 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. 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)

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