Pork tacos with orange and cumin
- Total Time
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 oil1 Tbsp
uncooked lean pork shoulder1 pound(s), or butt, excess fat trimmed and discarded, cut into 1-in cubes
kosher salt¾ tsp
ground cumin1 tsp
dried oregano1 tsp
garlic clove(s)2 small clove(s), minced
orange zest2 ¼ tsp, grated
fresh orange juice1 Tbsp
corn tortilla(s)8 item(s), (6-inch), warmed
uncooked scallion(s)2 medium, thinly sliced
cilantro½ 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.
- Serving size: (2 tacos)