This recipe is a fun combination of flavors from Cuba & Mexico put together into one delicious taco dish. For this dish, we wanted a summery taco that had a bit of spiciness balanced off by a hint of sweetness. To accomplish that flavor combination, we came up with this recipe. The first part of the recipe is the chipotle part. Chipotle peppers are a smoke dried jalapeño pepper, that bring both heat and smokiness to food. These versatile peppers are one of the staples of numerous Mexican cuisines, and are easy to acquire in canned form. They’re awesome, and you may have some in your kitchen right now.
The second part of this recipe is a braising liquid based on a Cuban-style mojo sauce. Cuban Mojo sauces are a delicious combination of citrus, oil, garlic, and more. Usually made as a sauce, and then served on top of cooked meat, we think that it also makes a great braising sauce for this recipe. The sauce contributes bright tropical flavors, as well as a touch of sweetness, and we think the sauce is a wonderful balance to the spicy, smoky flavors of the chipotle peppers. We assemble this taco with corn, black beans, red onion, cilantro, queso fresco, and lime wedges for a filling, and delicious taco.
What do you think of this taco? Do you enjoy the flavor combination? Did you make any changes to the recipe or how the taco is assembled? Let us know your thoughts in the comments below!
- 4-5 lb Boneless Pork Shoulder
- Black Pepper
- 2 Tbsp Vegetable Oil
- 1/2 can Chipotle Peppers in Adobo Sauce (use entire pepper)
- 2 cup Orange Juice (seeds)
- 1 cup Lime Juice (and sauce)
- 8 clove Garlic
- 1 Tbsp Oregano
- 1 Tbsp Cumin (peeled and smashed)
Add vegetable oil to a large Dutch oven and heat to medium high heat. While the oil is heating, liberally season the pork shoulder on all sides with salt and pepper. Once the oil is hot, add the pork shoulder, and sear on all sides until browned.
Once the pork is browned, add the remaining ingredients to the Dutch oven. Bring to a boil. Once boiling, reduce heat, and cover with a lid. Move to an oven preheated to 350ºF and cook for approximately 4 hours, until the pork reaches 190-200ºF and shreds easily.
Once the pork is cooked, remove from oven, and let rest away from heat for 10 minutes. Remove the pork from the Dutch oven, and shred in an appropriate dish. Skim excess fat from the braising liquid, and spoon the cooked liquid over top of the pulled pork to season the meat to your taste.
Assemble tacos by placing the chipotle-mojo pork on your favorite tortilla, then surrouding with corn, black beans, diced red onion, cilantro, and queso fresco. Serve with lime wedges to squeeze on top. Enjoy!