In need of a great weeknight recipe that serves a crowd, can be eaten for lunch the next day, and made ahead? Try this citrus marinated pulled pork.
Citrus Marinated Pulled Pork
This is one of my favorite ways to make pork. By slow cooking the tough pork shoulder in citrus juices, you’re left with mouth-watering, flavorful meat that is perfect for shredding. Wrap it in corn tortillas and serve little tacos, or shred the pork to make sandwiches piled high with guacamole and salsa. My kids and their friends love making their own “bowls,” and I pile some of the pork over rice, then they add guacamole, sour cream, cheese, or lettuce. Then scrape off any excess fat before reheating it over low heat. Also, make it ahead and keep it for up to 3 days in the fridge-the flavors only get better.
- 1 cup orange juice (freshly squeezed or high quality refrigerated)
- 1/2 cup lime juice, freshly squeezed
- 2 tsp ground annatto (achiote) seeds (this ground spice is now in most spice sections at the grocery or in the Latin foods section)
- 1 tsp. ancho chile powder
- 1 tsp. freshly ground pepper
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- Kosher salt
- 2 cloves garlic, smashed and peeled
- 3-4 lbs pork shoulder (aka Boston butt)
For the Salsa:
- 1 red onion, sliced
- 1/2 cup lime juice
- 1/2 cup orange juice
- 1 jalapeno, minced (optional-watch the heat with the little ones!)
In a large stockpot or Dutch Oven, combine all of the ingredients, except the pork, along with 2 teaspoons of salt. Stir to combine the ingredients. Remove the pork from the packaging and pat dry with paper towels. Trim off any excess fat from the outside of the pork. Cut the pork into 3-4 pieces so it fits easily in one layer in the pot. Cover and marinate in the refrigerator for at least 4 hours or up to overnight. Turn the pork at least once while marinating to distribute the flavors evenly throughout the meat.
Preheat the oven to 325˚F. Keeping it covered, bake the pork in its marinade for 2-3 hours, or until the pork is tender and can easily be pulled apart when a fork is inserted. Allow to cool, then shred it with a fork if you’d like or serve it in larger chunks.
A few hours before serving, combine the ingredients for the onion salsa with teaspoon of salt. Cover and allow the onions to marinate in the refrigerator for at least 2 hours. Serve on top of the pork for adults or on the side for the kids.
If you’re serving this in tortillas, stack 6-10 corn tortillas in a pile and wrap in aluminum foil. Heat in a 350˚F oven for 10 minutes and you’re set.
Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.