Cuban Pork Tacos Recipe

Name: Cuban Pork Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Pork Shoulder; 1 head Garlic, Skins Removed, Cloves Smashed; 2 whole Lemons, Juiced; 1 cup Orange Juice; 1 whole Lime, Juiced; 2 Tablespoons Salt; 1/2 teaspoons Mexican Oregano; 1 Tablespoon Olive Oil; 12 whole Corn Tortillas; 12 slices Ham, (I Used Wisconsins Finest Sunday Boiled Ham, Thinly Sliced); 12 slices Baby Swiss Cheese; For Garnish: Yellow Mustard And Dill Pickle Slices

Servings: persons

3 pounds Pork Shoulder
1 head Garlic, Skins Removed, Cloves Smashed
2 whole Lemons, Juiced
1 cup Orange Juice
1 whole Lime, Juiced
2 Tablespoons Salt
1/2 teaspoons Mexican Oregano
1 Tablespoon Olive Oil
12 whole Corn Tortillas
12 slices Ham, (I Used Wisconsins Finest Sunday Boiled Ham, Thinly Sliced)
12 slices Baby Swiss Cheese
For Garnish: Yellow Mustard And Dill Pickle Slices

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

1973

kcal

Calories

Fat

141

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds Pork Shoulder, 1 head Garlic, Skins Removed, Cloves Smashed, 2 whole Lemons, Juiced, 1 cup Orange Juice, and more.

Yes, Cuban Pork Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Pork Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions