Pork Tacos Recipe

Make mojo marinade

In a bowl, combine minced garlic, orange juice, lime juice, olive oil, oregano, cumin, smoked paprika, kosher salt and black pepper. Whisk until salt dissolves and mixture is well combined.

Marinate pork

Trim excess fat from the pork shoulder if desired. Place pork in a large zip-top bag or nonreactive container and pour the mojo marinade over it, massaging the mixture into the meat so it gets into any crevices. Refrigerate and marinate at least 6 hours, preferably overnight (up to 24 hours) for best flavor penetration.

Roast pork

Preheat oven to 325°F (160°C). Remove pork from refrigerator and let sit 30 minutes at room temperature. Place pork fat-side up in a roasting pan with a rack. Pour any remaining marinade around (not directly on fat cap). Cover tightly with foil and roast for 3 to 3½ hours, or until the internal temperature reaches 195–200°F (90–93°C) and meat is very tender and falling-apart.

Finish and shred

Remove foil and increase oven temperature to 450°F (230°C) for 10–15 minutes to crisp the exterior. Transfer pork to a cutting board, let rest 15 minutes, then shred with two forks, discarding large pieces of fat. Skim pan juices and reserve a few tablespoons to moisten the shredded pork when assembling tacos.

While pork roasts or in advance, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine white vinegar, water, sugar, and salt; bring to a gentle simmer until sugar dissolves (about 1–2 minutes). Remove from heat, pour hot brine over the onions, add peppercorns if using, and press down so onions are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes before serving (best after 1–2 hours).

In a small bowl, combine passionfruit pulp, finely chopped serrano or jalapeño, minced shallot, chopped cilantro, lime juice, olive oil and honey. Stir to combine and season with kosher salt to taste. Let rest 10–15 minutes to allow flavors to meld. Taste and adjust acidity, heat or sweetness as needed.

Warm tortillas: Heat a cast-iron skillet or nonstick pan over medium-high heat. Brush each tortilla lightly with neutral oil and warm 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas covered in a towel to stay warm.

Assemble tacos: Place about 2–3 oz (roughly 1/4 to 1/3 cup) of shredded pernil onto each warmed tortilla. Spoon 1 teaspoon to 1 tablespoon passionfruit pique on top (adjust to taste). Add a few slices of pickled red onion, sprinkle with fresh cilantro leaves and optional crumbled queso fresco or cotija. Finish with a squeeze of lime.

Serve: Arrange tacos on a platter and serve immediately while pork is warm, with extra passionfruit pique and pickled onions on the side.