Pulled Pork Tacos

1/2 cup (125 mL) fresh lemon juice
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) pure white vinegar
6 cloves garlic, chopped
1 jalapeno pepper, halved, seeded and chopped
1 tsp (5 mL) ground allspice
1 tsp (5 mL) freshly ground pepper
1/4 tsp (1 mL) ground cloves
2 lb (1 kg) boneless pork shoulder roast, cut into 2 inch cubes
1/4 tsp (1 mL) salt
2 tbsp (30 mL) canola oil
3 cups (750 mL) chicken broth
8 flour tortillas (8 in./20 cm)
Shredded Monterey Jack cheese

Guacamole with Cilantro (recipe follows)
Patio Pico de Gallo (recipe follows)
1. Preheat oven to 325°F (160 C)

2. Place lemon juice, orange juice, vinegar, garlic, jalapeno, allspice, pepper and cloves in a blender; blend until combined. Set lemon juice mixture aside.

3. Sprinkle pork with salt.

4. Heat oil in a non-reactive ovenproof Dutch oven over medium-high heat. Add pork and brown on all sides. Add lemon juice mixture and broth; stir to combine. Bring to a boil. Remove from heat.

5. Bake, covered, for 2 hours or until pork is fork tender.

6. Transfer pork to a cutting board, reserving broth mixture. When cool enough to handle, use two forks to shred pork.

7. Transfer pork to a serving dish and cover with foil; set aside.

8. To prepare sauce, pour broth mixture into a small non-reactive saucepan. Bring to a boil over medium heat.

9. Reduce heat and simmer, stirring frequently, until broth mixture is reduced by half, about 10 minutes.

10. Place shredded pork over one side of each tortilla, dividing equally. Top pork with sauce, cheese, Guacamole with Cilantro and Patio Pico de Gallo. Fold tortillas in half. Makes 8.


Guacamole with Cilantro2 ripe avocados, halved, pitted, peeled and cubed
2 tbsp (30 mL) fresh lime juice
1/8 tsp (0.5 mL) salt
1/4 cup (60 mL) chopped fresh cilantro
2 tbsp (30 mL) finely chopped onion
1 serrano chili pepper, halved, seeded and finely chopped

1. Place avocados, lime juice and salt in a bowl and mash together with a fork. Mixture will be chunky. Add cilantro, onion and chili pepper; stir to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.

2. Serve with tacos or tortilla chips. Makes about 1 1/2 (375 mL) cups.

Patio Pico De Gallo2 cups (500 mL) diced seeded Roma tomatoes
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) chopped fresh cilantro
3 tbsp (45 mL) fresh lime juice
1 serrano chili pepper, halved, seeded and finely chopped
1/8 tsp (0.5 mL) salt

1. Combine all ingredients in a bowl. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Serve with tortilla chips.

Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.

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