Health + Wellness

Slow Roasted Citrus Pork Tacos

Entry number two in our Tex-Mex Crockpot recipes, try this citrus-flavored slow roasted pork, which is both savory and sweet and simply delicious. Just a few steps, a few ingredients, throw it all in the pot and let it cook while you get other things done. Talk about a perfect meal prep! Pair this with our Queso appetizer, our Spicy Frijoles (next week’s recipe) and our Spanish Rice (coming soon) for a meal to remember.

Recipe

2 tbsp. olive oil

1 8-10 lb. bone-in skin-on pork shoulder

1 large yellow onion, sliced

4 large cloves garlic, minced

1 cup fresh orange juice with pulp

1/3 cup brown sugar

1/2 cup red wine vinegar

1 tbsp. spicy meat seasoning (we like Salt Lick Dry Rub)

2 tbsp. cumin

2 tbsp. oregano

Non-stick canola spray

1 1/2 cup chopped cilantro

For garnish:

1/2 cup Greek yogurt

Remaining  cilantro

DIRECTIONS:

Heat oil in frying pan. Season meat with rub mix liberally on both side. Leave the fat on the bottom as it adds flavor (it can be removed before serving). Add seasoned meat and sear on either side on high heat, 4-8 minutes. Add non-stick spray to Crockpot, just enough to cover the bottom.  Remove meat from pan and add to Crockpot.  With a paring knife, cut 1 inch slits throughout the pork.

In a separate bowl, mix remaining spices, vinegar, juice and garlic.  Take marinade and liberally pour over the pork so that the slits fill up with the liquid. Add sliced onion and minced garlic. Turn the Crockpot on high. Flip sides on the pork every two hours until it has cooked for six hours.

Pull the meat out of the Crockpot on to a cutting board. Remove the fat on the bottom side. Then using two forks, shred the pork and place back in the Crockpot. Add chopped cilantro. Let simmer on warm until serving.

Serve with warm flour tortillas and garnish with Greek yogurt and cilantro. Great when paired with our Spicy Frijoles and Spanish rice!