Orange Marmalade Roasted Pork Tacos Recipe

These Orange Marmalade Glazed Pork Tacos are a delightful fusion of sweet and savory flavors. The tender pork is roasted to perfection and coated in a tangy orange marmalade glaze, making it a unique addition to your taco night.

This recipe is simple to follow and perfect for gatherings or a family dinner. The combination of the citrusy glaze with fresh toppings creates a delicious Tacos Recipe that everyone will enjoy.

Delicious Orange Marmalade Pork Tacos

This recipe features succulent pork shoulder slow-roasted with a sweet orange marmalade glaze. The tacos are served with fresh toppings like cilantro, onions, and a squeeze of lime, making them a refreshing and satisfying meal. The preparation time is approximately 2 hours, including marinating and cooking, and it serves 6 people.

Ingredients

2 pounds pork shoulder
1 cup orange marmalade
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 teaspoon ground ginger
1 teaspoon black pepper
12 small corn or flour tortillas
1 cup chopped fresh cilantro
1/2 cup diced onions
Lime wedges for serving

Instructions

Prepare the Marinade: In a bowl, mix together the orange marmalade, soy sauce, apple cider vinegar, minced garlic, ground ginger, and black pepper.
Marinate the Pork: Place the pork shoulder in a large resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 1 hour, preferably overnight.
Roast the Pork: Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade. Roast for about 2 hours, basting occasionally with the reserved marinade, until the pork is tender and easily shredded.
Shred the Pork: Once cooked, remove the pork from the oven and let it rest for 10 minutes. Shred the pork using two forks.
Warm the Tortillas: In a skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos: Fill each tortilla with shredded pork and top with chopped cilantro and diced onions. Serve with lime wedges on the side.