Caribbean Taqueria Recipe

Make the jerk marinade

In a blender or food processor, combine orange juice, lime juice, soy sauce, olive oil, brown sugar, minced garlic, chopped scallions, thyme leaves, allspice, cinnamon, nutmeg, black pepper, chopped scotch bonnet (seeded if you want less heat) and 1 tsp sea salt. Blend until smooth to form a thick marinade.

Marinate the pork

Place the cubed pork shoulder in a bowl or resealable bag. Pour the marinade over the pork, toss to coat thoroughly. Refrigerate and marinate for at least 2 hours, preferably 6–12 hours for best flavor.

Cook the pork

Remove pork from refrigerator 20 minutes before cooking. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add pork cubes in a single layer (work in batches if needed). Sear for 2–3 minutes per side until browned. Lower heat to medium, cover, and cook, stirring occasionally, until pork is cooked through and tender, about 10–12 more minutes. If pan becomes dry, add 2–3 tablespoons of marinade or water. Transfer cooked pork to a plate and let rest 5 minutes; then shred or coarsely chop into bite-sized pieces.

Combine diced pineapple, diced mango, red bell pepper, red onion and chopped cilantro in a bowl. Add 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning; refrigerate until ready to use so flavors meld (at least 15 minutes).

Whisk together sour cream (or crema), Greek yogurt, lime zest, 1 tablespoon fresh lime juice, 1/2 teaspoon honey and 1/4 teaspoon salt until smooth. Taste and adjust lime or salt. Transfer to a squeeze bottle or bowl and chill until serving.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Assemble the tacos: Lay a warm tortilla on a plate. Add a small handful (about 2.5–3 oz) of shredded jerk pork in the center. Top with a spoonful (about 2 tbs) of pineapple-mango salsa, a small handful of thinly sliced red cabbage for crunch, a drizzle of citrus crema (about 1 tbs), a few pickled red onions if using, and garnish with cilantro leaves. Serve with lime wedges on the side to squeeze.

Serving and storage: Serve immediately while pork is warm. Leftover pork will keep in an airtight container in the refrigerator for 3–4 days. Salsa keeps 2 days refrigerated; crema keeps 3–4 days.