Pork naturally does well with something sweet to offset its fatty mouth feel. In Cuban cooking that means combining and marinading meats with fresh fruit juices and savory ingredients. At once sweet, tangy and spicy this version of pork is so simple to make but indeed takes time and a little patience. Combine that with the intense flavors from a pre-smoking of the meat, and you have a relatively complex result with not a lot of effort.
Although preparing the mojo and pre-smoking the meat does take a little time, if done so and made ready during the week, these tacos come together fairly quickly. Garnish your mojo tacos with fresh cilantro, a good salsa or dozens of other taco ingredients. Enjoy these delicious Cuban inspired Mojo Tacos!
Mojo Smoked Pork Tacos
Course. Lunch or Dinner.
Cuisine. Cuban
Makes. 4 servings
Takes. 30-40 minutes’ prep, 3 hours pre-smoking, 2-3 hours for braising
Ingredients
For the Pork;
2 pounds pork butt or shoulder roast
Seasoning for smoking the pork like Meathead’s Pork seasoning
18 mesh black pepper for added seasoning
For the Mojo;
4 fresh squeezed orange juice
1 fresh squeezed lime juice
1 fresh squeezed lemon juice
1 white onion roughly chopped
3 garlic cloves
1/4 cup chopped cilantro
1 1/2 teaspoons of dry Mexican oregano
1 teaspoon cumin
1 teaspoon Kosher salt
1 teaspoon fresh cracked pepper
For Garnishes;
Onion/Cilantro Chopped Mix
Guacamole
Sour Cream
Lemon or lime slices
Fresh cilantro leaves
Fresh Salsa
Cotija Cheese
Directions
For The Mojo Marinade;
1. Place all of the marinade ingredients into a blender and puree on high until smooth. Set aside while the pork is smoked. It can be made in advance and refrigerated overnight for better flavor enhancement.
For The Pork;
1. Begin by setting up your smoker for indirect cooking. Season your pork with your favorite pork blend along with some 18-mesh black pepper. Allow the meat to sit on your counter to absorb some of the salt while you fire up you smoker. Set the heat level to high, about 300*F.
2. This will be a partial cook to establish some bark and smoky flavor so don’t worry too much about the internal temperature. Your pork will be braised to completion during the mojo braising process. Smoke for 2-3 hours, remove and allow to cool a bit, then chop it into large chunks.
3. In a large cast iron or Dutch oven over medium high heat, place the chopped chunks of pork and cover with the mojo sauce. Only use as much sauce as to leave the pork chunks partially exposed. This is a braising process so avoid totally covering the meat.
4. Bring the mojo to a gentle boil then reduce to a simmer. Simmer for 2-3 hours until the pork is fork tender and ready to shred. Once the pork is braised, remove and shred with two forks ready for service. When complete reserve about 1/2 cup of the mojo sauce and combine it with the shredded pork to enhance its juiciness and sweet finished flavor.
5. Build your tacos with some corn tortillas garnishing them with your favorite toppings. Serve with Mexican rice, black beans or whatever favorite sides complete this festive dish!
Make these on Taco Tuesday, you'll be a hero! As always, Trout is out !!!!
Although preparing the mojo and pre-smoking the meat does take a little time, if done so and made ready during the week, these tacos come together fairly quickly. Garnish your mojo tacos with fresh cilantro, a good salsa or dozens of other taco ingredients. Enjoy these delicious Cuban inspired Mojo Tacos!
Mojo Smoked Pork Tacos
Course. Lunch or Dinner.
Cuisine. Cuban
Makes. 4 servings
Takes. 30-40 minutes’ prep, 3 hours pre-smoking, 2-3 hours for braising
Ingredients
For the Pork;
2 pounds pork butt or shoulder roast
Seasoning for smoking the pork like Meathead’s Pork seasoning
18 mesh black pepper for added seasoning
For the Mojo;
4 fresh squeezed orange juice
1 fresh squeezed lime juice
1 fresh squeezed lemon juice
1 white onion roughly chopped
3 garlic cloves
1/4 cup chopped cilantro
1 1/2 teaspoons of dry Mexican oregano
1 teaspoon cumin
1 teaspoon Kosher salt
1 teaspoon fresh cracked pepper
For Garnishes;
Onion/Cilantro Chopped Mix
Guacamole
Sour Cream
Lemon or lime slices
Fresh cilantro leaves
Fresh Salsa
Cotija Cheese
Directions
For The Mojo Marinade;
1. Place all of the marinade ingredients into a blender and puree on high until smooth. Set aside while the pork is smoked. It can be made in advance and refrigerated overnight for better flavor enhancement.
For The Pork;
1. Begin by setting up your smoker for indirect cooking. Season your pork with your favorite pork blend along with some 18-mesh black pepper. Allow the meat to sit on your counter to absorb some of the salt while you fire up you smoker. Set the heat level to high, about 300*F.
2. This will be a partial cook to establish some bark and smoky flavor so don’t worry too much about the internal temperature. Your pork will be braised to completion during the mojo braising process. Smoke for 2-3 hours, remove and allow to cool a bit, then chop it into large chunks.
3. In a large cast iron or Dutch oven over medium high heat, place the chopped chunks of pork and cover with the mojo sauce. Only use as much sauce as to leave the pork chunks partially exposed. This is a braising process so avoid totally covering the meat.
4. Bring the mojo to a gentle boil then reduce to a simmer. Simmer for 2-3 hours until the pork is fork tender and ready to shred. Once the pork is braised, remove and shred with two forks ready for service. When complete reserve about 1/2 cup of the mojo sauce and combine it with the shredded pork to enhance its juiciness and sweet finished flavor.
5. Build your tacos with some corn tortillas garnishing them with your favorite toppings. Serve with Mexican rice, black beans or whatever favorite sides complete this festive dish!
Make these on Taco Tuesday, you'll be a hero! As always, Trout is out !!!!
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