Cuban Pork Tacos

Mix all of the ‘pork’ ingredients, excluding the pork, in a bowl. Take a knife, and create large slits in the pork shoulder. Add the pork to a large, sealable plastic bag and dump the marinade into the bag. Massage the pork, seal the bag, and let the pork marinate for at least four hours in the refrigerator.

When you are ready to cook, you can throw the pork and marinade into a slow cooker, or roast in the oven until cooked. I let the pork go in the slow cooker for 8 hours on low heat, or you can roast it until your pork falls apart – or when the temperature is about 160 degrees F. This would take about 3-4 hours in 325 degree F oven.

When it’s done, shred the pork with a couple of forks, or bear claws, if you have them.

Begin by warming the corn tortillas on a preheated skillet, cooking for about a minute per side. The goal is to not only bring out that great corn flavor, but you also want to make it nice and pliable.

If you are using mustard, spread about 1/2 tablespoon on the bottom of the tortilla. Top with a few pickles, top with the cooked, shredded Cuban pork, a thin slice of ham, then top with the cheese. Repeat.

The result is nothing but spectacular in my opinion, and well, probably the opinion of my wife. It was a Cuban sandwich wrapped up in a familiar corn tortilla! The tortilla added that great flavor to the Cuban taco, and each bite was really very exciting. Unexpected items such as the pickle, made this one a fun taco to eat. I hope you enjoy.