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1
Mix all of the pork ingredients, excluding the pork, in a bowl.
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2
Take a knife, and create large slits in the pork shoulder.
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3
Add the pork to a large, sealable plastic bag and dump the marinade into the bag.
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4
Massage the pork, seal the bag, and let the pork marinate for at least four hours in the refrigerator.
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5
When you are ready to cook, you can throw the pork and marinade into a slow cooker, or roast in the oven until cooked.
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6
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.
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7
When its done, shred the pork with a couple of forks, or bear claws, if you have them.
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8
Begin by warming the corn tortillas on a preheated skillet, cooking for about a minute per side.
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9
The goal is to not only bring out that great corn flavor, but you also want to make it nice and pliable.
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10
If you are using mustard, spread about 1/2 tablespoon on the bottom of the tortilla.
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11
Top with a few pickles, top with the cooked, shredded Cuban pork, a thin slice of ham, then top with the cheese.
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12
Repeat.
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13
The result is nothing but spectacular in my opinion, and well, probably the opinion of my wife.
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14
It was a Cuban sandwich wrapped up in a familiar corn tortilla!
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15
The tortilla added that great flavor to the Cuban taco, and each bite was really very exciting.
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16
Unexpected items such as the pickle, made this one a fun taco to eat.
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17
I hope you enjoy.
