Ingredients with Measurements:
- 2 lbs. pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12 corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork, orange juice, lime juice, olive oil, cilantro, garlic, cumin, oregano, salt, and black pepper. Stir to combine.
2. Cover and cook on low for 8 hours or until the pork is tender and falls apart easily.
3. Using a slotted spoon, remove the pork from the slow cooker and shred it with two forks.
4. Heat the tortillas in a dry skillet over medium heat until warm and pliable.
5. To assemble the tacos, place a spoonful of the shredded pork onto each tortilla. Top with diced onion and chopped cilantro. Squeeze a lime wedge over each taco.
6. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
Temperature:
Slow cooker on low heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 18g
Protein: 18g
Sodium: 200mg
Sugar: 2g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with crumbled queso fresco or cotija cheese.
- Add a dollop of sour cream or Greek yogurt.
- Serve with a side of black beans and rice.
Tips and tricks:
- For extra flavor, marinate the pork in the mojo sauce overnight before cooking.
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid in the tacos.
- If the pork is not tender enough after 8 hours, cook for an additional hour or until it falls apart easily.
Storage instructions:
Store leftover shredded pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and additional chopped cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Crumbled queso fresco or cotija cheese
- Sour cream or Greek yogurt
Pairings:
- Mexican rice
- Black beans
- Grilled corn on the cob
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn salad
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer period of time.
- If the tacos are too dry, add a spoonful of the mojo sauce to each taco.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mojo sauce is a traditional Cuban marinade made with citrus juices, garlic, and spices. It is commonly used to flavor pork and chicken dishes.
Flavor profiles:
The pork is tender and juicy with a tangy and slightly sweet flavor from the citrus juices. The cilantro and garlic add a fresh and savory taste.
Serving suggestions:
Serve the tacos with a side of black beans and rice for a complete meal.
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Region: Mexican