Slow-Cooked Pulled Pork Tacos with Citrus Slaw
30min
6h
4
620
Chef's Note
For the best flavor, season the pork the night before and refrigerate. The slow cooking process allows the pork to become incredibly tender, while the bright citrus slaw provides a perfect contrast to the rich meat. If you're short on time, this can also be made in a pressure cooker for about 60 minutes or a slow cooker on low for 8 hours.
Tags
Ingredients
3 pounds pork butt (shoulder)
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon black pepper
1 cup chicken broth
1/4 cup orange juice
2 tablespoons lime juice
3 cups green cabbage
1 cup red cabbage
1 large carrot
1/2 medium red onion
1 medium orange
1 medium lime
1 tablespoon honey
2 tablespoons apple cider vinegar
1/4 cup fresh cilantro
12 small corn tortillas
1 large avocado
1 medium jalapeño
Instructions
- 1
Trim excess fat from the 3 pounds of pork butt and cut into 3-inch chunks.
- 2
In a small bowl, mix 2 teaspoons garlic powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 2 tablespoons brown sugar, 2 teaspoons salt, and 1 teaspoon black pepper.
- 3
Rub the spice mixture all over the pork pieces, ensuring they're well coated.
- 4
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch.
- 5
Return all pork to the pot and add 1 cup of chicken broth, 1/4 cup of orange juice, and 2 tablespoons of lime juice.
- 6
Bring to a simmer, then reduce heat to low. Cover and cook for about 3 hours, or until the pork is very tender and easily shreds with a fork.
- 7
While the pork is cooking, prepare the citrus slaw. Thinly slice 3 cups of green cabbage, 1 cup of red cabbage, and 1/2 medium red onion. Julienne or grate 1 large carrot.
- 8
Zest the 1 medium orange and 1 medium lime, then juice them both.
- 9
In a large bowl, whisk together 2 tablespoons of the orange juice, 1 tablespoon of the lime juice, 1 tablespoon of honey, 2 tablespoons of apple cider vinegar, and a pinch of salt.
- 10
Add the sliced cabbage, carrot, red onion, citrus zest, and 1/4 cup chopped cilantro to the dressing. Toss well and refrigerate for at least 30 minutes to allow flavors to meld.
- 11
When the pork is done, remove it from the cooking liquid and shred using two forks, discarding any large pieces of fat.
- 12
Strain the cooking liquid and return 1 cup of it to the pot. Bring to a simmer over medium heat and cook until reduced by half, about 10 minutes.
- 13
Return the shredded pork to the pot with the reduced cooking liquid and stir to combine. Keep warm until ready to serve.
- 14
Warm the 12 small corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
- 15
Slice the 1 large avocado and thinly slice the 1 medium jalapeño, removing seeds if desired.
- 16
To assemble tacos, place a portion of pulled pork on each warm tortilla, top with citrus slaw, sliced avocado, and jalapeño slices.
Nutrition Information (per serving)
620
42g
45g
32g
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