Spiced Citrus Pulled Pork Tacos with Citrus Salsa

This is a recipe that came about after I was gifted a ton of oranges off of a friend's tree. Ive been wanting to make a pulled pork for tacos (or sandwiches, to top on salads or in a rice bowl) for ages so decided to make one using the fresh orange juice.

Most oven roasted pulled pork recipes will ask you to marinade the pork shoulder for at least 4 hours or overnight. I don't have the time (or space in my fridge) to keep a giant dutch oven chilled for that long, so I marinated it at room temp for 1 hour and it's honestly so flavorful I can't be convinced to do it for any longer.

This recipe does take a while to cook since you're going low (temperature) and slow in the oven, but you only have to check on it once in 3 hours and then you have the most perfectly cooked pork to show for it. If you can dump some things in a pot and put the pot in the oven, you can make this dish! The key here is to remove the lid from your dutch oven (or other heavy duty pot) when you have 30 minutes of cooking left - it will help get a nice charred crust on the top of the pork shoulder which will give the pork a really nice consistency when you shred it. And by the way, this pork is so tender you only need one fork to shred it apart.

Serves ~8 for tacos or pulled pork sandwiches, making this a great dish to serve for your next game day or casual dinner party. It's also Gluten Free (if you serve it with GF tortillas) and Dairy Free (if you skip the optional cotija cheese on top).