Cuban Mojo Pulled Pork Tacos
Garlicky slow-roasted pork shredded into a mango-citrus mojo, piled into tacos with all the fixings. Weekend project, weekday leftovers.
Ingredients
Pork
- ½ cupextra-virgin olive oil
- 10garlic clovesfinely chopped or grated
- ½ cupfresh oregano
- ½ cupfresh cilantro
- 3to 4 pounds pork shoulder or butt
Mojo Sauce
- 1ripe mangopitted, peeled, and chopped, see "How to Peel and Cut a Mango," page 38
- 1 cupfried onionsstore-bought or homemade, page 148, optional
- 4to 6 fried eggsoptional
- Sriracha mayosee Note, page 171
- ⅓ cuphoney
- ½ cuporange juice
- ¼ cupfresh lime juice
- 1jalapeñoseeded, if desired, and chopped
- ¼ cupfresh cilantrocoarsely chopped
- Kosher salt
For Serving
- 10to 12 corn or flour tortillaswarmed
- Shredded cheddar cheese
- Shredded lettuce
- Sliced avocado
Instructions
- Make the pork: pulse the olive oil, garlic, oregano and cilantro in a blender or food processor until finely chopped, about 30 seconds. Put the pork in a large zip-top bag, pour in the marinade and seal it. Marinate for at least 1 to 2 hours at room temperature, or overnight in the fridge. If it was in the fridge, take it out 30 minutes before roasting.
- Heat the oven to 350°F.
- Put the pork in a Dutch oven and discard the marinade. Add 1½ cups water, cover, and roast for 3 to 4 hours, until the pork falls off the bone and shreds easily. If the liquid ever drops below 1 inch, add about ½ cup water. Set a reminder. The pot doesn't text you when it's thirsty.
- Meanwhile, make the mojo: blend the mango, honey, orange juice, lime juice, jalapeño, cilantro and a little salt until smooth. Taste and add salt as needed.
- Shred the pork right in the pot, discarding any fatty pieces. Add the mojo and toss to coat. Two forks, or your hands once it's cool enough. Nobody's watching. Use your hands.
- Spoon the pork onto warm tortillas and top with cheddar, lettuce, avocado and a drizzle of sriracha mayo. A fried egg and fried onions on top are optional, the way dessert is optional.
Kitchen's closed Leftover pork crisps beautifully in a hot skillet the next day. Some would argue it's better on day two. I'm some.