Citrus Pork Street Tacos with Kale Cilantro Slaw and Roja Sauce
Make your tortillas happy by filling them with this perfectly balanced blend of flavors. It's like wrapping sunshine in an edible blanket. Of course, your tastebuds will appreciate the experiance too.
Good Life Naturals Salsa Roja
Corn or flour tortillas
Hack the hock
Cut the pork into roughly lemon-sized pieces
Spice things up
Toss the pork pieces into a zip-top bag along with the onion and spices.
Say yes to the citrus
Cut the lemon, lime, and orange into wedges and squeeze over the pork
Marinade your night away
Toss the juiced fruits in the bag with the pork. Mix and let marinade overnight.Tip: Remove as much air from the bag as possible before sealing to keep the meat in contact with the marinade.
Remove the pork mixture from the bag and place onto a parchment-lined baking sheet. Spread the pieces out to cover the sheet and top with aluminum foil.
The waiting is the hardest part
Bake at 350 degrees for 1 hour. Remove the foil and cook for an additional 1 hour. Flip the pork pieces and cook for 1 more hour (3 hours total).Tip: After removing the foil, you may need to drain some liquid from your pan so it does not drip in your oven.
Test and rest
Test your pork before pulling it out of the oven, it should be fork tender. Let your pork rest at room temperature for 15 minutes before cutting.
The pork chop
Remove the citrus pieces and rough chop the pork and onions into small pieces. Now your pork is ready for the taco!
Citrus Port Directions
Get a little slawpy
Toss all your chopped slaw ingredients together and mix with the olive oil, salt, and fresh squeezed lime.
Kale Cilantro Slaw Directions
Tuesdays are overrated
Warm up your tortilla shells and layer with your citrus pork, kale cilantro slaw, then top with Roja sauce. Enjoy!