Inspired by the movie, Chef, these Cuban mojo pork tacos are simple to make but loaded with flavor. It doesn't hurt that fried onions top them!
I could have tacos every single day - from carne asada tacos to crispy tofu tacos to corned beef tacos to rockfish tacos to rolled chicken tacos. The possibilities are endless.
I'm always on the lookout for taco recipes and recently watched the movie, Chef. The movie features mojo pork that is made for the chef's Cuban sandwiches. Don't worry I'll be making a version of that at some point.
Since watching the movie I wanted to make my own mojo pork and remembered Half Baked Harvest's cookbook features some mojo pork tacos. It was just meant to be! If you haven't checked out her cookbook or her blog for that matter, you really are missing out on some amazing recipes.
Like all recipes that I find from others, I do change it to my liking which usually consists of adding more garlic! Hey I like my garlic.
What caught my eye with her specific recipe was the fried onions. Two things in regards to this - 1) I have never actually made homemade fried onions and 2) I couldn't recall a time that I ever had fried onions on a taco which intrigued me. And while the pork was outstanding on its own, the crunch from the fried onions really made the difference.
My wife and I liked these fried onions so much, we marked it down as something to just have as an appetizer. So while I highly recommend giving theses mojo pork tacos a try, it won't be perfect without the fried onions.
Jump to:
Recipe Ingredients
- Olive oil - adds flavor to the sauce.
- Cilantro, garlic, oranges, limes, mint, oregano, jalapeño - helps create a tasty mojo sauce for the pork tacos.
- Cumin, salt, paprika, black pepper, cayenne pepper - additional flavor for the pork tacos and fried onions.
- Boneless pork shoulder - can also use pork tenderloin, but it doesn't have as much fat which equals flavor.
- Buttermilk - used to soak the onion so the flour sticks.
- White onion - can use whatever onion you like.
- All-purpose flour - just a light coating creates a crispy fried onion.
- Vegetable oil - can also use canola oil to fry the onions.
How to Make Pork Tacos
- In a food processor, combine the olive oil, cilantro, orange zest, garlic, orange juice, lime juice, jalapeño. mint leaves, oregano, cumin and salt and pulse until chopped and combined – about 30 seconds.
- Put the pork in a ziploc bag and pour in the marinade. Seal the bag and marinate at room temperature for 1-2 hours or overnight in the fridge.
- Place pork in large crockpot with marinade. Cook on low for 6-8 hours or on high for 3-4 hours.
- Turn broiler on the oven. Transfer the pork to a baking sheet. Broil in oven for 5-10 minutes or until browned on top and then shred the pork.
- Return to the slow cooker with the remaining marinade. Add salt if needed. If you want thicker sauce, mix 2 tablespoon marinade with 1 tablespoon cornstarch and stir in.
- While the pork is keeping warm in the slow cooker, make the fried onions. Pour the buttermilk over the onions in a large bowl. Submerge the onions and make sure everything is coated.
- In another bowl, stir together the flour, salt, paprika, pepper and cayenne pepper.
- Fill large pot with oil to depth of at least 3 inches and heat oil to 375°F. Working in batches remove onions from buttermilk and toss in flour until coated. Add to oil and fry for 2 minutes or until golden brown. Using a slotted spoon, transfer to a towel-lined plate to drain. Repeat as necessary. To serve the pork tacos, spoon pork on and top with avocado, lime juice, cilantro and fried onion.
Homemade Buttermilk
If you don’t have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
FAQs
Mojo pork is a traditional Cuban roasted pork that consists of fresh citrus, garlic, herbs and spices. It is traditionally served sliced but can be cooked longer to make pulled pork like this recipe.
No. While I’ve used pork shoulder multiple times, I’ve actually given pork tenderloin a try and personally don’t notice much of a difference with these pork tacos. Yes there’s a less fat so it doesn’t caramelize as much, but it tastes great. It’s a little healthier for you as well.
Although pork tacos are traditionally served on corn tortillas, you can use flour tortillas if you prefer.
And if you really want to step your game up, make some homemade blue corn tortillas.
Pro Tips/Recipe Notes
- Use a thermometer to get the exact temperature to fry the onions and don't overcrowd the pan or the oil will drop in temperature.
- Don't skip broiling the pork as it gives it a nice char and additional texture.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Other Taco Recipes
- Crispy Pork Carnitas
- Grilled Chicken Tacos
- Homemade Taco Seasoning
- Slow Cooker Crispy Chicken Tacos
- Cider Beer Braised Pork Tacos
If you’ve tried these mojo pork tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mojo Pork Tacos
Ingredients
Pork
- ½ cup olive oil
- 1 cup cilantro
- 1 tablespoon orange zest
- 10 garlic cloves, chopped
- ¾ cup fresh orange juice
- ½ cup fresh lime juice
- ¼ cup mint leaves
- 1 jalapeño, seeded and chopped
- 1 tablespoon fresh oregano
- 2 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 3-4 lbs boneless pork shoulder or butt
Fried Onions
- 2 cups buttermilk
- 1 large white onion, halved and thinly sliced
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- Vegetable oil for frying
Tacos
- 10-12 corn tortillas
- Olive oil
- Sliced avocado
- Fried onions
- Fresh lime juice
- ½ cup fresh cilantro, chopped
Instructions
Pork
- In a food processor, combine the olive oil, cilantro, orange zest, garlic, orange juice, lime juice, jalapeño, mint leaves, oregano, cumin and salt and pulse until chopped and combined - about 30 seconds. Put the pork in a ziploc bag and pour in the marinade. Seal the bag and marinate at room temperature for 1-2 hours or overnight in the fridge.
- Place pork in large crockpot with marinade. Cook on low for 6-8 hours or on high for 3-4 hours.
- Turn broiler on the oven. Transfer pork to a baking sheet. Broil in oven for 5-10 minutes or until browned on top and then shred the pork. Return to the slow cooker with the remaining marinade. Add salt if needed. If you want thicker sauce, mix 2 tablespoon marinade with 1 tablespoon cornstarch and stir in.
Fried Onions
- Pour the buttermilk over the onions in a large bowl. Submerge the onions and make sure everything is coated.
- In another bowl, stir together the flour, salt, paprika, pepper and cayenne pepper.
- Fill large pot with oil to depth of at least 3 inches and heat oil to 375F. Working in batches remove onions from buttermilk and toss in flour until coated. Add to oil and fry for 2 minutes or until golden brown. Using a slotted spoon, transfer to a towel-lined plate to drain. Repeat as necessary.
Tacos
- Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.
- To serve tacos, spoon pork on and top with avocado, lime juice, cilantro and fried onions.
Notes
- Use a thermometer to get the exact temperature to fry the onions and don't overcrowd the pan or the oil will drop in temperature.
- Don't skip broiling the pork as it gives it a nice char and additional texture.
- Although pork tacos are traditionally served on corn tortillas, you can use flour tortillas if you prefer.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Leave a Reply