Cuban Street Tacos

Printable Recipe

Cuban Street Tacos
4 lb boneless pork butt or pork top loin roast, cut into 2-inch chunks
1 Tbsp salt
1 Tbsp vegetable oil
1 cup water
1 cup chicken broth
1/2 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 bay leaves
3 cloves garlic, minced
1 jalapeno, minced
1 onion, chopped
juice of 1 lime
1 medium orange, halved and juiced, rinds reserved

Garnishes:
corn or flour tortillas
chopped cilantro
chopped lettuce
chopped tomatoes
shredded cheese
sour cream
guacamole
salsa

Rub the pieces of pork with salt. Refrigerate for at least 1 hour.

In a dutch oven or heavy-bottomed pot, heat oil over medium heat until the oil is hot. Add pork and sear each piece on all sides, working in batches, if needed. Place the browned pork in a slow cooker. In the same pot used to sear the pork, pour in the water and chicken broth, scraping the bottom of the pan to the get all of the brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice, and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.

Remove the bay leaves and orange rinds and discard. Remove the pork into a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and bring to a boil over high heat. Let the mixture boil until it is reduced to about 1 cup and is slightly thickened, about 10-15 minutes.

Shred the pork and place on a large platter. Spoon the sauce over the pork. Serve in tortillas topped with desired garnishes.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe