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.
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