This recipe is a fun combination of flavors from Cuba & Mexico put together into one delicious taco dish. For this dish, we wanted a summery taco that had a bit of spiciness balanced off by a hint of sweetness. To accomplish that flavor combination, we came up with this recipe. The first part of the recipe is the chipotle part. Chipotle peppers are a smoke dried jalapeño pepper, that bring both heat and smokiness to food. These versatile peppers are one of the staples of numerous Mexican cuisines, and are easy to acquire in canned form. They’re awesome, and you may have some in your kitchen right now.
The second part of this recipe is a braising liquid based on a Cuban-style mojo sauce. Cuban Mojo sauces are a delicious combination of citrus, oil, garlic, and more. Usually made as a sauce, and then served on top of cooked meat, we think that it also makes a great braising sauce for this recipe. The sauce contributes bright tropical flavors, as well as a touch of sweetness, and we think the sauce is a wonderful balance to the spicy, smoky flavors of the chipotle peppers. We assemble this taco with corn, black beans, red onion, cilantro, queso fresco, and lime wedges for a filling, and delicious taco.
What do you think of this taco? Do you enjoy the flavor combination? Did you make any changes to the recipe or how the taco is assembled? Let us know your thoughts in the comments below!
A bit of spice from the chipotle peppers offset with the sweetness of the brown sugar, all balanced by the citrus juices. I am pretty sure this Cuban-Style Chipotle Pulled Pork will be your favorite way of preparing pork from now on.
5-6 lbs bone in pork butt or shoulder
4 garlic cloves
1 whole yellow onion, coarsely chopped
1 cup freshly squeezed orange juice (about 3-4 medium oranges)
1/2 cup freshly squeezed lime juice (about 3 large limes)
1-7oz. can chipotles in adobo
1/2 cup dark brown sugar
1 tsp dried oregano
1 tsp ground cinnamon
1/2 cup water
Kosher salt, pepper and cumin
Season the pork butt or shoulder on all sides generously with salt, pepper and cumin. Cut small slits all over the pork and rub the seasonings in the crevices.
In a large 7qt crockpot, add the onions and garlic cloves to cover the bottom of the pot.
Place the pork butt over the onions and juices.
Add the citrus juices.
Add the can of chipotle peppers, along with the brown sugar, the oregano, cinnamon and the water.
Cook on high for 4-5 hours or on low for 8 hours, until the pork is tender, and falls off the bone.
Once cooked, lower the temperature to warm, and remove the pork shoulder whole, as best as possible, from the crockpot and place it on a large cutting board.
Using an immersion blender, blend all the vegetables and the liquids that remain in the crockpot.
Shred the pork, and return it to the crockpot. Stir to incorporate the shredded pork with the juices.
Serve the pulled pork in sandwiches, tacos or with rice and beans.