Ingredients
For Pork:
- 2 cups (480 ml) Florida Orange Juice
- 1 cup (240 ml) Florida grapefruit juice
- 2 tbsp. Florida orange zest
- 1 cup soy sauce
- ½ cup Triple sec
- ¼ cup brown sugar
- 6 garlic cloves, coarsely chopped
- 4 stalks fresh oregano, coarsely chopped
- 4 lbs. boneless pork shoulder
For Sour Orange Sauce:
- ¾ cup (180 ml) Florida Orange Juice
- ¼ cup (60 ml) lime juice
- ½ cup fresh cilantro, minced
- 1 tsp. sugar
For Coleslaw:
- 1 cup (240 ml) Florida orange segments, finely chopped
- 2 cups shredded coleslaw mix
- ¼ cup cilantro, finely chopped
- salt, to taste
- pepper, to taste
For Tacos:
- Florida Orange peel strips, if desired
- 18 (4-inch) flour tortillas
- Cilantro sprigs, if desired
Preparation
Combine all ingredients except pork shoulder in large mixing bowl. Remove 1/3 cup Florida Orange Juice mixture for sauce; refrigerate in covered container and reserve. Place pork shoulder in mixing bowl with Florida Orange Juice mixture, pushing down into liquid so it is submerged. Cover tightly with plastic wrap; refrigerate 2 days. Preheat oven to 400° F. Remove pork shoulder from marinade; discard marinade. Place pork in roasting pan. Cover with aluminum foil. Cook in oven for 45 minutes, uncover and cook 10 more minutes until internal temperature reaches 145° F. Cool for 20 minutes.
Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine. Shred pork and toss with Sour Orange Sauce. Use 1 1/4 lbs. prepared pork to assemble tacos; reserve remaining pork for more tacos.
Combine coleslaw mix, Florida Orange Segments and cilantro in mixing bowl; season with salt and pepper to taste and reserve. Heat grill or grill pan to medium-high heat. Grill tortillas for 20 seconds to heat through; keep warm. To assemble tacos, divide shredded pork among tortillas. Top with coleslaw mixture. Fold up tortillas; garnish with orange peel and cilantro sprigs, if desired. Serve immediately.
