The big game is just 4 days away! We wanted to share the pork recipe we used for our Super Bowl taco bar because it's so easy (throw it in the oven and forget about it) and so yummy.
The pork is rubbed with spices, braised in orange juice, and finished with a tangy glaze. It's obviously great as a filling for tacos, but I also love using it to make little sliders (add pickled red onions for even more flavor).
Ingredients
For the spice rub
1/4 cup sugar
2 tablespoons salt
1 tablespoon chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
For the meat
1 3-4 pound pork shoulder (preferably bone-in)
1 orange, cut in quarters
1 cup water
For the glaze
Juice of one orange
1/2 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon tomato paste
Directions
Preheat oven to 325.
Make the spice rub by mixing the sugar, salt, and spices together in a small bowl.
Place the pork in a large baking dish. Rub all over with the spice mixture. Squeeze the juice from the orange quarters into the dish and place the orange pieces next to the pork.
Bring the cup of water to a boil. Pour into the pan. Cover with foil, being sure to create a tight seal. Put the meat in the oven and cook until very tender, about 4 hours.
Right before the meat is ready, whisk together the glaze ingredients in a medium saucepan. Bring to a boil and let simmer until slightly syrupy and reduced, about 5 minutes.
When the meat is done, use two forks to shred it into bite-size pieces, discarding any fatty pieces. Pour the glaze over the shredded meat and stir to combine.
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