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Cuban-Style Pork Tacos
Serves 16 |
A little taste of Havana.
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Ingredients:
| 3 lb boneless pork shoulder roast |
| 4 tablespoons extra-virgin olive oil |
| 2 tablespoons kosher salt |
| 4 teaspoons ground cumin |
| 4 teaspoons dried oregano |
| 2 teaspoons ground black pepper |
| 1/2 teaspoon crushed red pepper |
| 1 yellow onion, finely chopped |
| 4 cloves garlic, minced |
| 1 cup bone broth |
| 2 tablespoons fresh lime juice |
| 1 1/2 cups orange juice |
| 2 bay leaves |
| 16 flour tortillas, warmed |
| 1 lb shredded Oaxaca cheese |
| Red onion, finely chopped, for garnish |
| Bread and Butter pickle slices, for garnish |
| Cuban-style mustard, for garnish |
Directions:
- Mix together olive oil, kosher salt, cumin, oregano, black pepper, red pepper, yellow onion, garlic, broth, lime juice, orange juice, and bay leaves in a large mixing bowl. Place pork roast in a roasting pan and pour mixture over top. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 300° F. Remove the plastic wrap from the roasting pan.
- Place the roast in the roasting pan in the oven. Roast for 6-7 hours, baste with liquid often.
- Remove the roast and pan from the oven. Discard pay leaves. Let the roast sit for 15 minutes before shredding.
- Place shredded pork in the middle of the tortillas. Top with shredded cheese, red onion, pickle slices and mustard, and enjoy!
| Cooking Method: | Roast |
| Main Ingredient: | Pork Roast |
| Course: | Dinner |
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