Smoky Street Tacos with Citrus Slaw

Allergens

Egg (mayo), Gluten (wheat in tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 head of cabbage, shredded
• 1 cup cilantro, chopped
• 1 jalapeño, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. In a large pot or pressure cooker, combine pork shoulder, orange juice, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Cook on high for 40 minutes until the pork is tender. Let it rest for 10 minutes.
2. Shred the pork and keep the liquid.
3. In a separate bowl, mix mayonnaise, sugar, and salt for the citrus slaw dressing. Add shredded cabbage and toss well.
4. Heat a large skillet over medium high heat. Add the pork mixture and cook until crispy and slightly charred on the edges.
5. Warm tortillas in the microwave for 30 seconds.
6. Assemble tacos by placing shredded pork, citrus slaw, jalapeño slices, and cilantro on each tortilla. Serve immediately.

Chef’s Insight

Infuse the cooking liquid with orange or lime zest for added flavor.

Notes

Make sure to use high-quality corn tortillas for the best flavor and texture.