Go Back
Print

Cuban Pulled Pork Tacos with Red Cabbage and Jicama Slaw

Prep Time 4 hours 20 minutes
Cook Time 3 hours 50 minutes
Total Time 8 hours 10 minutes
Servings 12
Calories 250 kcal

Ingredients

  • 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

Instructions

  1. In a shallow pan, rub the pork shoulder with the olive oil and a generous amount of salt and pepper.
  2. Rub the mustard all over the pork.
  3. In a bowl, combine the honey, orange juice, orange zest, and lime juice.
  4. Pour the wet rub over the pork.
  5. Add the chopped garlic evenly, all over the pork.
  6. In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano.
  7. Rub the spice mixture into the pork so that it coats all sides.
  8. Let marinate for 4 hours to overnight.
  9. In a preheated 300F oven, cover the pork with foil and roast for 3 1/2 hours, or until the inside has reached 170F.
  10. Remove from oven and let rest for 10 minutes.
  11. With a pair of forks, shred the meat into bite sized pieces.
  12. Pour the liquid from the pan onto the shredded pork.
  13. To assemble the tacos, spread a tablespoon of the chipotle mayo onto the tacos and top with a handful of shredded pork.
  14. Top with the slaw, sour cream and cilantro.