Puerco en Naranja with a Citrus Twist

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 cup (240ml) freshly squeezed orange juice 1 cup (240ml) freshly squeezed orange juice
• 1/4 cup (60ml) freshly squeezed lime juice 1/4 cup (60ml) freshly squeezed lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 jalapeno pepper, seeded and minced (optional) 1 jalapeno pepper, seeded and minced (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Add the pork chunks to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and minced jalapeno pepper (if using) and sauté until softened and lightly browned.
4. 4.
   Remove the pork from the marinade, reserving the marinade for later use. Add the pork to the skillet and brown on all sides, about 5 minutes.
5. 5.
   Pour the reserved marinade over the pork and bring to a simmer. Reduce the heat to low, cover, and let it cook for 2-3 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Once the pork is cooked, remove it from the skillet and shred it using two forks. Return the shredded pork to the skillet and cook for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Puerco en Naranja hot, garnished with fresh cilantro. It pairs well with rice, tortillas, or as a filling for tacos.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Orange juice — Opt for freshly squeezed orange juice to ensure a vibrant citrus taste.
• Lime juice — Use freshly squeezed lime juice for a tangy kick.
• Smoked paprika — If you prefer a smokier flavor, use smoked paprika instead of regular paprika.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your spice preference.

Tips & Tricks

• For a deeper flavor, marinate the pork overnight.
• If you prefer a spicier dish, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Serve the Puerco en Naranja with a side of Mexican rice and refried beans for a complete meal.
• Leftovers can be used as a filling for tacos or quesadillas.
• Garnish with a squeeze of fresh lime juice for an extra burst of citrus flavor.

Serving advice

Serve the Puerco en Naranja as a main dish, accompanied by warm tortillas, rice, and a fresh salad. The tender shredded pork can be wrapped in tortillas for flavorful tacos or enjoyed on its own with a side of Mexican rice.

Presentation advice

Arrange the shredded pork on a platter, garnished with fresh cilantro leaves. Drizzle some of the cooking sauce over the top for added moisture and visual appeal. Serve with colorful sides to create an enticing and vibrant presentation.