Juicy Citrus Mojo Pork Tacos

Tacos have long held a beloved place in culinary culture, celebrated for their versatility and vibrant flavors. As a staple of Latin cuisine, they offer an endless canvas for innovative recipes that tantalize the taste buds. Among the myriad of taco variations, Juicy Citrus Mojo Pork Tacos stand out as a delightful fusion of tangy citrus and succulent meat. This recipe encapsulates the essence of Latin flavors, marrying the zesty brightness of citrus with the tender richness of pork.

Embark on a flavorful journey with Juicy Citrus Mojo Pork Tacos, a delicious dish that captures the essence of Latin cuisine. This recipe features tender, marinated pork slow-cooked to perfection, infused with the vibrant flavors of orange and lime, complemented by aromatic spices. Served in warm corn tortillas and topped with fresh ingredients like avocado and cotija cheese, these tacos promise a satisfying culinary experience perfect for gatherings. Dive into this mouthwatering recipe and elevate your taco game!

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Ingredients

For the Mojo Marinade:

1 cup fresh orange juice (approximately 3-4 medium-sized oranges)

1/2 cup fresh lime juice (approximately 4 medium-sized limes)

4 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust based on your spice preference)

1/2 cup fresh cilantro, chopped, with extra for garnish

Sea salt and freshly cracked black pepper to taste

2-3 pounds pork shoulder or pork butt (trimmed of excess fat)

For the Tacos:

12 small corn tortillas

1 cup red cabbage, finely shredded

1 ripe avocado, sliced

1/2 cup cotija cheese, crumbled

Lime wedges for serving

Hot sauce (optional, to taste)

Instructions

Marinate the Pork:

- In a large mixing bowl, combine the fresh orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, red pepper flakes, chopped cilantro, and a sprinkle of salt and pepper. Whisk until well blended.

- Place the pork shoulder in a large zip-top bag or a shallow dish. Pour the marinade over the pork, making sure it is well coated. Seal the bag tightly or cover the dish and refrigerate for at least 2 hours; overnight is ideal for maximum flavor infusion.

Cook the Pork:

- Preheat your oven to 300°F (150°C). Remove the marinated pork from the refrigerator and discard the marinade. Shake off any excess liquid from the pork.

- Arrange the pork in a roasting pan and cover it securely with aluminum foil to lock in moisture. Roast in the preheated oven for 4-5 hours, or until the pork is fork-tender and easily falls apart. Alternatively, you can slow-cook the pork on low for 8 hours or on high for 4 hours.

Shred the Pork:

- Once fully cooked, remove the pork from the oven and let it rest for 15-20 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.

Warm the Tortillas:

- Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side, or until they become pliable and have a slightly toasted appearance.

Assemble the Tacos:

- To assemble each taco, place a generous amount of the shredded mojo pork onto a warm tortilla. Top with a handful of finely shredded red cabbage, a few slices of avocado, and a sprinkle of crumbled cotija cheese.

Serve with Extras:

- Plate the tacos and serve them with lime wedges on the side. Feel free to drizzle with your favorite hot sauce for some extra heat. Garnish with additional chopped cilantro for a burst of freshness.

Prep Time: 20 minutes

Total Time: 5 hours (including marination)

Servings: 12 tacos

- Presentation Tips: Arrange the tacos on a colorful platter and scatter some lime wedges and extra cilantro around for visual appeal. Consider adding a small bowl of hot sauce for guest customization!