Florida Citrus Cuban Tacos

Ingredients

For Pork:

2 cups Florida Orange Juice
1 cup Florida Grapefruit Juice
2 tbsp. Florida Orange Zest
1 cup soy sauce
½ cup Triple sec
¼ cup brown sugar
6 garlic cloves, coarsely chopped
4 stalks fresh oregano, coarsely chopped
4 lbs. boneless pork shoulder

For Sour Orange Sauce:

¾ cup Florida Orange Juice
¼ cup lime juice
½ cup fresh cilantro, minced
1 tsp. sugar

For Coleslaw:

1 cup Florida Orange Segments, finely chopped
2 cups shredded coleslaw mix
¼ cup cilantro, finely chopped
Salt, to taste
Pepper, to taste

For Tacos:

Florida Orange Peel Strips, if desired
18 (4-inch) flour tortillas
Cilantro sprigs, if desired

Preparation

Prepare Pork:

Combine all ingredients except pork shoulder in large mixing bowl. Remove 1/3 cup 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 plastic wrap; refrigerate 2 days. Preheat oven to 400° F. Remove pork shoulder from marinade; discard marinade. Place pork in roasting pan. Cover with aluminum foil. Cook in oven for 45 minutes, uncover and cook 10 more minutes until internal temperature reaches 145° F. Cool for 20 minutes.

Prepare Sour Orange Sauce:

Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine. Shred pork and toss with Sour Orange Sauce. Use 1 1/4 lbs. prepared pork to assemble tacos; reserve remaining pork for more tacos.

Prepare Coleslaw:

Combine coleslaw mix, Florida Orange Segments and cilantro 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 cilantro sprigs, if desired. Serve immediately.