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citrus braised pulled pork tacos with avocado, pickled onions, cilantro, queso fresco

Citrus Braised Pulled Pork

If you’re craving a melt-in-your-mouth pulled pork recipe with a twist...
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Serves 6 people

Ingredients
  

  • 2.5-3 lb pork shoulder cut into large pieces
  • Salt & pepper
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 cup white wine
  • 2 cups stock or broth
  • 2 oranges zest + juice
  • 1 lime zest + juice
  • 1 bay leaves
  • 1 tsp cumin
  • 1 tbsp coriander
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 2 tbsp brown sugar

Make it a Taco!

  • Tortillas warmed (for serving)
  • Lime wedges for serving
  • Avocado for serving
  • Fresh cilantro for garnish
  • Queso fresco for garnish
  • Pickled red onions for garnish

Instructions
 

  • Cut the pork shoulder into large pieces and season with salt and pepper on all sides.
  • Heat a Dutch oven over medium-high heat and sear the pork pieces on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set aside.
  • In the same Dutch oven, sauté the diced onion and minced garlic for 2-3 minutes until softened.
  • Pour in 1 cup of white wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Add the zest of 2 oranges, the zest of 1 lime, 1 cup of orange juice, and the juice of 1 lime. Stir to combine.
  • Pour in 2 cups of broth and stir in the bay leaf, cumin, coriander, chili powder, paprika, and brown sugar.
  • Return the seared pork to the pot, ensuring it's mostly submerged in the liquid. Bring to a simmer, cover, and transfer to a 300°F oven. Braise for 3-4 hours, or until the pork is fork-tender.
  • Remove the pork from the oven and shred it using two forks. Discard any large fat pieces.
  • Skim the excess fat from the braising liquid and return the liquid to the stovetop. Simmer for 5-10 minutes to reduce slightly.
  • Optionally, spread the shredded pork on a baking sheet and broil for 2-3 minutes to add crispy edges.
  • Warm taco shells and fill with the shredded pulled pork. Top with avocado, pickled red onions, fresh cilantro, and queso fresco.