Citrus Pulled Pork Tacos

A recipe that I’ve been making for 25 years, this citrus-pulled pork is a riff on the traditional Mexican recipe “Cochinita Pibil,” also known as pork cooked in banana leaves. And although the traditional recipe calls for lard, there is so much fat in pork shoulder that I’ve found it to be unnecessary.

Alowing the pork to cool in its pan, then refrigerating it overnight will allow the unnecessary fat to settle at the top which can be scraped off before reheating the next day.

This pork is particularly delicious when served with pickled red onions and guacamole. After making it once, you’ll understand why everyone asks me to make it time and time again!

There's a bit of preparation / planning involved as its best to marinade the pork a few hours before cooking (or even overnight), but don't let the time fool you - it's an incredibly easy, mostly hands-off dish.