Cook up some guilt free Mexican food tonight!
Sara Wells, from Our Best Bites, shares a smoky citrus pork taco recipe.
Smoked Citrus Pork Tacos
3–3½ pound pork sirloin roast
1 medium lime, divided
1 medium orange
2 teaspoons minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1½ teaspoons liquid smoke
Sara will be at signing books Friday April 10th at the downtown Deseret Book. And again on Saturday April 11th at the Deseret Book in Orem.
Cabbage Apple Slaw
2 cups thinly shredded cabbage
1 cup matchstick-size apple slices
½ cup diced or thinly sliced red onion
½ cup chopped cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon honey
2 teaspoons olive oil
½ teaspoon kosher salt
4–5 cracks freshly ground black pepper
12 (6-inch) corn or corn-wheat blend
tortillas, warmed, or toasted in a skillet
12 thin slices avocado, optional
Rinse pork with cool water and pat dry. Set aside.
To prepare pork, zest both lime and orange into a small bowl. Add minced garlic, kosher salt,
black pepper, olive oil, and liquid smoke. Stir to combine. Set bowl aside.
Cut zested orange in half and squeeze juice into a slow cooker. Cut zested lime in half and
squeeze half of the lime into the slow cooker (about 1 tablespoon). Reserve other half of lime for
slaw. Place pork in slow cooker and turn to coat in citrus juice mix. Pour the citrus zest mixture
onto meat and use clean hands to rub all over, coating all sides of meat. Cook on low 6–8 hours.
About 15–20 minutes before pork is finished cooking, combine all slaw ingredients, including
reserved lime juice, in large bowl and toss to coat. Refrigerate until ready to use.
Shred pork with two forks and toss with juices in slow cooker. Add additional
Sara will be at signing books Friday April 10th at the downtown Deseret Book. And again on Saturday April 11th at the Deseret Book in Orem.
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