Ingredients
For Pork:
- 500 ml Florida Orange Juice
- 250 ml Florida Grapefruit Juice
- 2 tbsp. Florida Orange Zest
- 250 ml soy sauce
- 125 ml triple sec
- 50 g brown sugar
- 6 garlic cloves, coarsely chopped
- 4 stalks fresh oregano, coarsely chopped
- 2 kg boneless pork shoulder
For Sour Orange Sauce:
- 185 ml Florida Orange Juice
- 60 ml lime juice
- 20 g fresh coriander, minced
- 1 tsp. sugar
For Coleslaw:
- 225 g Florida Orange Segments, finely chopped
- 250 g shredded coleslaw mix
- 10 g coriander, finely chopped
- Salt, to taste
- Pepper, to taste
For Tacos:
- Florida Orange Peel Strips, if desired
- 18 (10-cm) flour tortillas
- Coriander sprigs, if desired
Preparation
Combine all ingredients except pork shoulder in large mixing bowl.Remove 85 ml Florida Orange Juice mixture for sauce; refrigerate in covered container and reserve.Place pork shoulder in mixing bowl with Florida Orange Juice mixture, pushing down into liquid so it is submerged.Cover tightly with cling film; refrigerate for 2 days.Preheat oven to 200° C. Remove pork shoulder from marinade; discard marinade.Place pork in roasting pan.Cover with aluminium foil.Cook in oven for 45 minutes, uncover and cook for 10 more minutes until internal temperature reaches 63° C. Cool for 20 minutes.
Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine.Shred pork and toss with Sour Orange Sauce.Use 550 g prepared pork to assemble tacos; reserve remaining pork for more tacos.
Combine coleslaw mix, Florida Orange Segments and coriander in mixing bowl; season with salt and pepper to taste and reserve.Heat grill or grill pan to medium-high heat.Grill tortillas for 20 seconds to heat through; keep warm.To assemble tacos, divide shredded pork among tortillas.Top with coleslaw mixture.Fold up tortillas; garnish with orange peel and coriander sprigs, if desired.Serve immediately.
