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.

Cuban Pork Tacos Recipe

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.

Cuban Pork Recipe

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.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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