Cuban Mojo Pulled Pork Tacos
COMPLEXITY:
February 1, 2017
Pulled Pork Ingredients
3-4 lb Pork Shoulder (aka Pork Butt)
3 TBL Three Little Pigs Touch of Cherry BBQ Rub™
Caramelized Pineapple Salsa Ingredients
1/2 Pound Fresh Pineapple Chunks or One 15 ounce can Pineapple Tidbits, drained
Pulled Pork Directions
1Trim excess fat off the pork, and cut into large chucks.
2Add 2 TBS of Three Little Pigs Touch of Cherry BBQ Rub along with all other ingredients into a large slow cooker and mix together.
3Cook on low for 8 - 10 hours or high for 4 – 5 hours, until meat easily shreds with fork.
4Let pork cool completely. Shred into 1-2 inch long pieces approximately 1/2 inch thick.
5Seasoning with additional 1 TBS of Three Little Pigs Touch of Cherry BBQ Rub.
Caramelized Pineapple Salsa Directions
1In a saute pan, heat oil to medium heat.
2Add pineapple, and stir frequently until 80% of exposed surface of pineapple is rich golden brown and caramelized.
3Remove from heat and allow to cool.
4Rough chop pineapple and put into mixing bowl.
5Add 2 TBL of your favorite salsa, and Three Little Pigs Touch of Cherry BBQ Rub to the caramelized pineapple and toss to thoroughly combine.
6Reserve for Mojo Tacos.
Tacos Assembly
1Heat flour tortilla according to manufacturer’s directions.
2Top tortilla with mojo pork and a spoonful of caramelized pineapple salsa.
Tips
- Cuban Mojo Pork can be made in advance and reheated in a skillet, on medium high heat until minimum internal temperature of 165 F has been reached.
- Add chopped cilantro or jalapenos to the mojo tacos for extra flair.