I feel pork tacos with fruit salsa is very fitting for this week. Many of us are staring outside not believing our eyes…could we have possibly gotten MORE snow this week & is it REALLY 10 degrees outside right now?! We are longing for the spring & summer days where we can pop open our windows and let the warm breeze flow through our homes. Pork tacos with fruit salsa scream warmth to me…pour a margarita, throw on some Jimmy Buffet and you can pretend to be in your own little paradise. Right!? Sounds good to me!
Who does’t love a good taco? I could definitely eat one everyday and be completely fine with that. There are so many different variations and combinations you can do to a taco. Today we will focus on incorporating all the goodies that are available for your order this week!
Order a couple avocados and make a delicious guacamole to serve with your tacos! Not feeling in the mood for meat or you just plain prefer all veggies…substitute the pork for sweet potatoes!
* Pheasant Ridge pork shoulder
* yellow onion
* orange, grapefruit
Pulled Pork Tacos with Fruit Salsa
1 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
1 14.5-ounce can low-sodium chicken broth (2 cups)
1 cup orange juice
1 tablespoon whole cumin seeds or 1 teaspoon ground cumin
3 jalapeno chiles, halved lengthwise
3 cloves garlic, smashed
1 onion, coarsely chopped
3 large oranges
2 tablespoons grapeseed oil
1 tablespoon agave or honey
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Eight 6-inch corn tortillas
1/2 head napa cabbage, finely shredded (about 2 cups)
For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.
For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.
To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.
Cook’s Note: Any leftover meat can be used for sandwiches, quesadillas or tossed with cooked pasta.