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Cuban Pork Tacos Recipe

Name: Capital Ale Houses Cuban Pork Tacos Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Ingredients: 2 lbs pork shoulder; 1 cups orange juice; 0.5 cups lime juice; 4 to taste garlic cloves, minced; 2 tsp cumin; 1 tsp oregano; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 4 cups cabbage, shredded; 1 to taste jalapenos, sliced; 1 cups carrots, shredded; 0.5 cups cilantro, chopped; 2 tbs lime juice; 0.5 cups mayonnaise; 0.5 tsp salt; 8 pieces corn tortillas; 8 pieces pickles, slices; 0.5 cups Cuban mustard; 4 servings Mexican street corn or fries

Inspired by Capital Ale House

Time5h

Serves4

Marinated cuban pulled pork, jalapeno speckled slaw, pickle slice drizzled with Cuban mustard, corn tortillas, side of Mexican street corn or fries.

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Ingredients

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Pulled Pork

2 lbs pork shoulder

1 cups Orange juice

1/2 cups ReaLime juice

4 to taste Garlic cloves, minced

2 tsp Cumin

1 tsp oregano

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Jalapeno Slaw

4 cups cabbage, shredded

1 to taste jalapenos, sliced

1 cups Carrots, shredded

1/2 cups cilantro, chopped

2 tbs ReaLime juice

1/2 cups Mayonnaise

1/2 tsp Celtic sea salt

Assembly

8 pieces corn tortillas

8 pieces pickles, slices

1/2 cups Cuban mustard

Side Dish

4 servings Mexican street corn or fries

Method

Pulled Pork

Marinate the Pork

In a bowl, mix orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Rub this marinade all over the pork shoulder and let it marinate for at least 2 hours, preferably overnight.

Cook the Pork

Preheat oven to 300°F (150°C). Heat olive oil in a large skillet over medium-high heat. Sear the marinated pork on all sides until browned. Transfer to a roasting pan and cover with foil. Roast for 4-5 hours until tender and easily pulled apart.

Shred the Pork

Once cooked, remove the pork from the oven and let it rest for 30 minutes. Shred the pork using two forks.

Jalapeno Slaw

Prepare the Slaw

In a large bowl, combine shredded cabbage, sliced jalapenos, shredded carrots, chopped cilantro, lime juice, mayonnaise, and salt. Mix well and refrigerate until ready to serve.

Assembly

Assemble the Tacos

Warm the corn tortillas in a skillet. Fill each tortilla with shredded pork, top with jalapeno slaw, add a pickle slice, and drizzle with Cuban mustard. Serve immediately.

Serving

Serve with a Side

Enjoy the tacos with a side of Mexican street corn or fries.