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Cubano Style Tacos
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Ingredients:
| Cuban Pork Roast (see ingredients & directions below) |
| Secret Mustard Sauce (see ingredients & directions below) |
| Tortillas |
| Oaxaca Shredded Cheese |
| Questo Melt (Original) heated slightly |
| Red Onion, finely chopped |
| Virginia Ham - sliced in thin slices, lengthwise |
| Bubbie's Bread and Butter Pickle Slices |
- Assemble your taco with the prepared Cuban pork roast, secret mustard sauce and ingredients listed above to your own preference.
| 6 lbs boneless pork shoulder roast |
| 4 tablespoons extra-virgin olive oil |
| 2 tablespoons kosher salt |
| 4 teaspoons ground cumin |
| 4 teaspoons dried oregano |
| 2 teaspoons ground black pepper |
| 1/2 teaspoon crushed red pepper |
| 4 cloves garlic, minced |
| 2 tablespoons fresh lime juice |
| 1 1/2 cups orange juice |
| 1 medium onion |
| 1 cup low sodium chicken broth |
| 2 bay leaves |
- Combine all ingredients except pork and mix well. Place pork roast in a roasting pan fat-side up and pour mixture over the top of the roast. Cover with plastic wrap and refrigerate for 2 hours.
- Unwrap and place in roasting pan in a 300 degrees F oven for 6 to 7 hours or to an internal temperature of 190 to 195 degrees F, baste with liquid frequently.
- Let roast rest for 15 minutes in braising liquid before you begin slicing or pulling the roast pork.
| 1 cup Hellmann's mayonnaise |
| 4 teaspoons Colman's Dry Mustard |
| 2 1/2 teaspoons Worcestershire |
| 1 1/4 teaspoons A-1 Sauce |
| 2 Tablespoons heavy whipping cream |
| pinch of salt |
- Combine mayo and dry mustard and beat for one minute with an electric mixer. Add remaining ingredients and beat until creamy and well mixed. Cover and chill until served.
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