Citrus Braised Pulled Pork
If you’re craving a melt-in-your-mouth pulled pork recipe with a twist...
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.