Pulled Pork Tacos with Citrus Salsa

Name: Pulled Pork Tacos with Citrus Salsa
Ingredients: One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces; 1 tablespoon kosher salt, plus more for seasoning; 1 teaspoon freshly ground black pepper, plus more for seasoning; 3 tablespoons extra-virgin olive oil; One 14.5-ounce can low-sodium chicken broth (2 cups); 1 cup orange juice; 1 tablespoon whole cumin seeds or 1 teaspoon ground cumin; 3 jalapeno chiles, halved lengthwise; 3 cloves garlic, smashed; 1 onion, coarsely chopped; 3 large oranges; 1 grapefruit; 2 tablespoons grapeseed oil; 1 tablespoon agave or honey; 1 tablespoon white wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Eight 6-inch corn tortillas; 1/2 head napa cabbage, finely shredded (about 2 cups)

Pulled Pork Tacos with Citrus Salsa was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pulled-pork-tacos-with-citrus-salsa-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces

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1 tablespoon kosher salt, plus more for seasoning

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1 teaspoon freshly ground black pepper, plus more for seasoning

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3 tablespoons extra-virgin olive oil

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One 14.5-ounce can low-sodium chicken broth (2 cups)

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1 cup orange juice

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1 tablespoon whole cumin seeds or 1 teaspoon ground cumin

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3 jalapeno chiles, halved lengthwise

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3 cloves garlic, smashed

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1 onion, coarsely chopped

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3 large oranges

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1 grapefruit

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2 tablespoons grapeseed oil

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1 tablespoon agave or honey

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1 tablespoon white wine vinegar

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1/2 teaspoon kosher salt

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1/4 teaspoon freshly ground black pepper

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Eight 6-inch corn tortillas

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1/2 head napa cabbage, finely shredded (about 2 cups)

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