Citrus-Marinated Pork Tacos with Pickled Onions

Name: Citrus-Marinated Pork Tacos with Pickled Onions
Prep time: 12 h 22 min
Cook time: 12 h 22 min
Total time: 12 h 22 min
Yield: 9
Cuisine: Mexican
Ingredients: 1 teaspoon ancho chile powder; 2 teaspoons ground annatto (achiote seed); 1 teaspoons freshly ground black pepper; 2 kilograms bone-in pork shoulder (Boston butt), trimmed and cut in half crosswise; 18 6-inchs (6-inch) gluten-free corn tortillas; 2 garlic cloves, crushed; 1 teaspoons ground cumin; 237 milliliters Guacamole; 1 jalapeno pepper, seeded and minced; 59 milliliters fresh lime juice; 118 milliliters fresh lime juice; 59 milliliters fresh orange juice; 237 milliliters fresh orange juice; 0 teaspoons dried oregano; 1 medium red onion, halved vertically; 1 teaspoons salt; 1 teaspoon salt

The recipe Citrus-Marinated Pork Tacos with Pickled Onions could satisfy your Mexican craving in approximately 12 hours and 22 minutes. This recipe serves 9. This main course has 345 calories, 25g of protein, and 13g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. 1 person found this recipe to be scrumptious and satisfying. A mixture of oregano, pepper, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. If you like this recipe, take a look at these similar recipes: Gloria’s Slow Cooker Shredded Pork Tacos with Pickled Onions, Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions, and Fish Tacos with Pickled Onions and Chilies.

Instructions

To prepare pulled pork, combine first 9 ingredients in a large heavy-duty zip-top plastic bag.

Ingredients you will need

Pulled Pork

Equipment you will use

Ziploc Bags

Add pork to bag. Seal bag, turning to coat. Marinate in refrigerator overnight, turning occasionally.

Ingredients you will need

Pork

Preheat oven to 32

Equipment you will use

Oven

Remove pork from marinade, reserving marinade.

Ingredients you will need

Marinade

Pork

Place pork in a large Dutch oven; pour marinade over pork. Cover and bake at 325 for 4 hours or until pork is fork-tender.

Ingredients you will need

Marinade

Pork

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Dutch Oven

Oven

To prepare pickled onions, while pork cooks, place red onion and next 4 ingredients (through jalapeo pepper) in a medium bowl, tossing to coat. Cover and marinate in refrigerator at least 2 hours.

Ingredients you will need

Pickled Onion

Red Onion

Pepper

Pork

Equipment you will use

Bowl

Remove pork from pan, and place on a cutting board. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Frying Pan

Remove pork from bones; place in a large bowl. Shred pork with 2 forks. Stir in reserved cooking liquid.

Ingredients you will need

Pork

Equipment you will use

Bowl

Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.

Ingredients you will need

Pickled Onion

Guacamole

Tortilla

Pork

Tip: This pork is best when made ahead and refrigerated for a few days to blend the flavors. Then you can scrape off any excess fat before reheating it on the cooktop over low heat.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1teaspoon

ancho chile powder 2teaspoons

ground annatto (achiote seed)1teaspoons

freshly ground black pepper 2kilograms

bone-in pork shoulder (Boston butt), trimmed and cut in half crosswise 186-inchs

(6-inch) gluten-free corn tortillas 2

garlic cloves, crushed 1teaspoons

ground cumin 237milliliters

Guacamole 1

jalapeno pepper, seeded and minced 59milliliters

fresh lime juice 118milliliters

fresh lime juice 59milliliters

fresh orange juice 237milliliters

fresh orange juice 0teaspoons

dried oregano 1medium

red onion, halved vertically 1teaspoons

salt 1teaspoon

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.