Cuban Pork Tacos
It was only a week ago when I decided to make a Cuban marinade for a pork shoulder. What I was going to do with the pork shoulder when I was done cooking it was a completely different story. I just knew I wanted pork that would be infused with a great garlic, and citrus flavor. I definitely won on that front. The pork was super tender and just loaded with flavor. In all honesty, I could have just nibbled on the pork throughout the day, watching baseball, or football games. As I nibbled on the pork, I came up with the idea of making Cuban pork tacos, much like you would make for a classic Cuban sandwich.
I took a poll with my Facebook friends and it was determined that I had to make both a Cuban sandwich and some Cuban style tacos.
I have always love taking classics and putting a spin on them, and this idea was no exception to that idea. I wanted those simple, but complex flavors that you would find in taco like carnitas, or pastor, but put a surprise on the plate for my wife. I think I won there as well.
Let’s get started.
Ingredients for Cuban Pork:
- 3 lbs of pork shoulder
- 1 head of garlic, skins removed, smashed
- 2 lemons, juiced
- 1 cup of orange juice
- 1 lime, juiced
- 2 tbsp salt
- 1/2 tsp Mexican oregano
- 1 tbsp olive oil
For the pork, mix all of the ingredients, excluding the pork, in a bowl. Take a knife, and create large slits into the pork. Add the pork to a large, sealable plastic bag and dump the marinade into the bag. Massage the pork, seal, and let it marinate for at least four hours. When you are ready to cook, you can throw the pork, and marinade into a slow cooker, or roast in the oven until cooked. Shred with a couple of forks, or bear claws, if you have them.
Ingredients for Cuban Tacos:
- 1 corn tortilla, per taco
- Sliced ham (I used Wisconsin’s finest Sunday boiled ham, thinly sliced)
- Slow roasted pork cooked in mojo (see above)
- Dill pickle slices
- 1 slices of Baby Swiss Cheese, per taco
- Mustard (optional)
Begin by warming the corn tortillas on a preheated skillet, corking for about a minute per side. The goal is to not only bring out that great corn flavor, but you also want to make it nice an pliable.
If you are using mustard, spread about 1/2 tablespoon on the bottom of the tortilla. Top with a few pickles, top with the cooked, shredded Cuban pork, a thin slice of ham, then top with the cheese. Repeat, depending on the amount of tacos.
The result is nothing but spectacular in my opinion, and well, probably the opinion of my wife. It was a Cuban sandwich wrapped up in a familiar corn tortilla! The tortilla added that great flavor to the Cuban taco, and each bite was really very exciting. Unexpected items such as the pickle, made this one a fun taco to eat. I hope you enjoy.