Cuban mojo pulled pork tacos. Taco Tuesday is here! These pulled pork tacos get great flavor with a homemade Cuban mojo sauce, but are put over the top with crispy fried onions. I’m always on the lookout for new tacos to try and Half Baked Harvest’s cookbook didn’t disappoint. 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 this recipe was the fried onions. Two things – 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 so it intrigued me. And while the pork was outstanding on its own, the crunch from the fried onions really made the difference.
Lauren 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 the mojo pulled pork tacos a try, if you must, at least make the fried onions. Enjoy!
Other Taco Recipes
- Crispy Pork Carnitas
- Grilled Chicken Tacos
- Homemade Taco Seasoning
- Slow Cooker Crispy Chicken Tacos
- Cider Beer Braised Pork Tacos
Cuban Mojo Pulled Pork Tacos
- 1/2 cup olive oil
- 1 cup cilantro
- 1 tbsp orange zest
- 12 garlic cloves, chopped
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup mint leaves
- 1 tbsp fresh oregano
- 2 tsp ground cumin
- 1 tsp Kosher salt
- 3-4 lbs boneless pork shoulder or butt
- 1/2 cup orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- 1 tsp Kosher salt
- 2 cups buttermilk
- 1 large white onion, halved and thinly sliced
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- Vegetable oil for frying
- 10-12 corn tortillas
- Olive oil
- Sliced avocado
- Fried onions
- Fresh lime juice
- 1/2 cup fresh cilantro, chopped
- In a food processor, combine the olive oil, cilantro, orange zest, garlic, orange juice, lime juice, 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.
- Preheat oven to 400°F. When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in oven for 15-20 minutes or until browned on top. Discard the extra chicken stock from the slow cooker. Shred the pork and return to the slow cooker and stir in the mojo sauce. Add salt if needed.
- In a food processor or blender, combine the orange juice, lime juice, olive oil, cilantro, jalapeño and salt and pulse until combined. Set aside until ready to add to pork.
- 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.
- Heat a splash of olive oil small pan over medium heat. Add tortilla and cook for 30 seconds on each side. Remove and set aside. Repeat as necessary.
- To serve tacos, spoon pork on and top with avocado, lime juice, cilantro and fried onions.