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.
This slaw was a great accompaniment to the Cuban pulled pork tacos. The slaw was sweet and a little spicy which worked well with the sweet and spicy flavors of the pulled pork. Jicama has the same texture and similar taste to watercress but has an earthier flavor to it. Since I had only eaten jicama in restaurants and ignored it in the grocery aisle, it was fun to test out a new item in the kitchen. The slaw was tasty and easy to throw together since all it takes is grating the ingredients in a bowl and adding a little juice and spices.