Marinated Pork Tacos with Pickled Onions using Florida Orange Juice
For The Pork
1 cup Florida Orange Juice
1 fresh squeezed lime
1 tbsp salt
3 tbsp ancho chili powder or chopped ancho chiles
1/2 tsp black pepper
1 tsp cumin
1 tsp oregano
2 garlic cloves finely chopped
2 1/2 lbs pork shoulder (pork butt)
For The Pickled Onion
1/2 cup Florida Orange Juice
1/2 cup white vinegar
1 medium red onion
1/4 cup sugar
1 tsp salt
Garnish
Corn or flour tortillas
Parsley
Guacamole
THEN;
◦Finely chop garlic and ancho chiles.
◦Add 2 tbsp of olive oil to Dutch oven and heat on low.
◦Add garlic and simmer for 2 minutes.
◦Add in cumin, salt, black pepper, oregano and stir in.
◦Pour 1 cup of Florida Orange Juice to the mix and stir.
◦In a pistol and mortar grind the chopped ancho chiles and add to the mixture and cook on medium heat for 5 minutes.
◦Squeeze in one fresh lime.
◦Prep the pork by trimming off any excess fat on the outside of the pork and cut the pork shoulder into cubed pieces to speed up the cooking process.
◦Place the pork in a Dutch oven with the simmering juice.
◦Stir in the pork and cover with the lid for 20 minutes.
◦Preheat the oven to 350 degrees F. Remove the Dutch oven from simmering stove top and place in oven with the lid on the pot. Cook for 2 hours, or until a fork can easily pierce the meat to shred it.
◦While the pork cooks, make the pickled onions by adding Florida Orange Juice, vinegar, sugar to a saucepan and bring to a boil.
◦Thinly slice the red onion and add to a bowl. Carefully pour the boiling mixture over the red onion. Let sit and marinate for at least an hour.
◦Remove the pork and using a fork tear into the pork shredding it. Mix it together with its juices to combine and transfer to bowl. Taste, adding more salt to the pork if necessary.
◦Place tortillas in a hot pan to or over stove top flame to warm.
◦Scoop the pork on the hot tortilla and top with pickled red onion, a scoop of guacamole and garnish with cilantro
ENJOY!
To learn more about Florida Orange Juice, check out their website!