Mojo Pork Tacos Recipe With Mexican Rice

MOJO PORK TACOS WITH CREAMY CILANTRO SLAW

Steps:

• • Wash and dry all produce. • Halve orange. Halve 1 lime and quarter remaining lime. Roughly chop cilantro. • Heat a drizzle of oil in a large pan over high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it'll finish cooking in the next step). • 4 SERVINGS: Halve both oranges. Halve 2 limes and quarter remaining limes. • TIP: If there's excess grease in your pan, carefully pour it out.
• • While pork cooks, squeeze juice from whole orange and 1 lime half into a small bowl. Stir in cumin, stock concentrates, oregano, half the garlic powder (you'll use more in the next step), and 1 tsp sugar. • Once pork is browned, pour in mojo sauce. Cook until sauce has reduced and pork is cooked through, 2-3 minutes more. Turn off heat. • 4 SERVINGS: Squeeze in juice from both oranges and 1 lime. Use 2 tsp sugar.
• • Meanwhile, in a large bowl, combine mayonnaise, half the cilantro, 2 packets sour cream (save the rest for serving), and a pinch of remaining garlic powder to taste. • Add coleslaw to bowl; toss to coat. Add a big squeeze of lime juice and season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • 4 SERVINGS: Use 4 packets sour cream.
• • Divide tortillas between plates and fill with pork mixture (leave any excess sauce in pan), slaw, and remaining sour cream. Garnish with remaining cilantro. Serve with lime wedges on the side.

MOJO PORK TACOS

Steps:

• For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and purée. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours.
• To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat.
• For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork.
• For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalapeños and lime juice in a bowl, then toss to mix and season to your preference.
• Heat the tortillas in your preferred method (a dry sauté pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo.

MOJO PORK TACOS RECIPE WITH MEXICAN RICE

Steps:

• Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
• Pork: Season the pork on all sides with salt and pepper or the optional spice blend.
• Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
• Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
• Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
• In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.
• Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.
• Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.
• To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves