My high opinion of pulled pork and pork shoulder was further validated by this recipe for Cuban pulled pork tacos. Making good pulled pork is always a very simple formula: wet rub + dry rub + marinate + several hours in an oven = fork tender, juicy pulled pork. The flavor profile of this recipe is sweet and spicy, which comes from the cuban dry rub and fresh orange and lime juices. The red cabbage and jicama slaw added more sweet heat along with some texture and crunch. The chipotle mayonnaise was surprising as I had never eaten mayo with a taco before but the results were great nonetheless. The mayo is super easy to throw together as all it requires is mixing mayo and a few tablespoons of pureed chiles in adobo sauce with a little lime juice. I topped the tacos with sour cream and chopped cilantro.
Cuban Pulled Pork Tacos with Red Cabbage and Jicama Slaw
- 6 lb pork shoulder bone-in
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tbsp dijon mustard
- 4 oranges juice
- 1 orange zest
- 3 limes juice
- 2 tbsp honey
- 8 garlic cloves chopped
- 1/2 tsp cayenne powder
- 2 tsp allspice powder
- 1/2 tsp ancho chile powder
- 2 tbsp paprika
- 1 tsp cinnamon
- 3 tbsp oregano
- 12 soft corn tacos
- 1 batch red cabbage and jicama slaw
- 1 batch chipotle mayonnaise recipe below
- cilantro for garnish
- sour cream for garnish optional
- grated monterey jack cheese for garnish optional
In a shallow pan, rub the pork shoulder with the olive oil and a generous amount of salt and pepper.
Rub the mustard all over the pork.
In a bowl, combine the honey, orange juice, orange zest, and lime juice.
Pour the wet rub over the pork.
Add the chopped garlic evenly, all over the pork.
In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano.
Rub the spice mixture into the pork so that it coats all sides.
Let marinate for 4 hours to overnight.
In a preheated 300F oven, cover the pork with foil and roast for 3 1/2 hours, or until the inside has reached 170F.
Remove from oven and let rest for 10 minutes.
With a pair of forks, shred the meat into bite sized pieces.
Pour the liquid from the pan onto the shredded pork.
To assemble the tacos, spread a tablespoon of the chipotle mayo onto the tacos and top with a handful of shredded pork.
Top with the slaw, sour cream and cilantro.
Chipotle Mayo Dressing
- 1 cup mayonnaise
- 2 tbsp pureed chipotles in adobo
- 1/2 Lime Juice
Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.