Sour citrus pork tacos...or wraps

I really wanted to use our farm fresh beets for dinner and with no clue on how to use beets, prepare beets, or make beets taste good I turned to Google search and found this...we substituted pita bread for tortillas so it was more of a wrap and less of a mexican dish, but still delicious. 



Sour citrus tacos with caramelized root vegetables -

• 1 teaspoon canola oil
• 12 ounces pork loin, cut into 2 1/2-inch chunks
• Salt and black pepper as needed
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 onion, cut into large chunks
• 3 garlic cloves, crushed
• 1/2 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cumin
• 1/2 cup low-sodium chicken broth
• 3 cups root vegetables (we used beets, winter squash and parsnips), diced
• 1/2 cup red onion, thick julienne
• 4 fresh thyme sprigs
• Non-stick cooking spray, as needed

Directions

1. Preheat conventional oven to 400 degrees F.
2. Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired, add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
3. In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
4. Divide shredded pork evenly on top of pita bread and top with crispy root vegetables. 

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