Florida

Cuban Pork Tacos

Inspired by Miami's vibrant Cuban community, these tacos feature slow-roasted mojo pork - marinated in a garlicky citrus sauce that's pure Florida sunshine. Topped with bright pickled red onions and fresh cilantro for that perfect Cuban-Mexican fusion.

⏱ Total 4hrs 🍴 Makes 12 tacos 🌶 Mild ⭐ Cuban Fusion

Equipment Needed

🍳 Dutch Oven
🥣 Blender
🍴 Comal
🥬 Tongs

Instructions

1

Make the mojo marinade: In a blender, combine orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper. Blend until smooth.

2

Prep the pork: Cut pork shoulder into 3-4 large chunks. Pierce all over with a knife to help the marinade penetrate. Place in a large bowl or zip-lock bag.

Tip: For best results, marinate the pork overnight. The citrus and garlic will deeply flavor the meat.
3

Marinate: Pour mojo marinade over the pork, reserving 1/4 cup for later. Cover and refrigerate for at least 4 hours, preferably overnight.

4

Quick pickle the onions: Place sliced red onions in a bowl. Add lime juice, salt, and sugar. Toss well and refrigerate for at least 1 hour. They'll turn a beautiful pink color.

5

Roast the pork: Preheat oven to 325 degrees F. Place pork and marinade in a Dutch oven. Cover and roast for 3-3.5 hours until fork-tender and falling apart.

6

Shred and crisp: Remove pork and shred with two forks. For crispy edges, spread on a baking sheet, drizzle with reserved mojo, and broil for 3-5 minutes until edges are crispy.

7

Warm the tortillas: Heat tortillas on a dry comal over medium-high heat for 30 seconds per side. Keep warm wrapped in a towel.

8

Assemble the tacos: Fill each warm tortilla with mojo pork. Top with drained pickled red onions, fresh cilantro, and avocado if using.

9

Serve Miami-style: Serve immediately with lime wedges. Squeeze fresh lime over the tacos before eating for that authentic Cuban citrus punch.

💡 Pro Tips & Variations

  • Sour orange authentic: Traditional mojo uses naranja agria (sour orange). If you can find it, use 1.5 cups instead of the orange/lime combo.
  • Garlic is king: Cuban cuisine loves garlic. Don't be shy with it - the roasting mellows the flavor into something magical.
  • Crispy is key: Don't skip the broiling step. Those crispy edges (called "crujiente") are essential for texture contrast.
  • Slow cooker option: Cook on low for 8 hours if you prefer. Finish under the broiler for crispy bits.
  • Cuban sandwich fusion: Add a slice of Swiss cheese and yellow mustard for a Cuban sandwich-inspired taco.
  • Make extra mojo: Double the mojo sauce - it keeps for weeks refrigerated and is amazing on grilled chicken, fish, or vegetables.
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