Mojo Pork Tacos With Creamy Cilantro Slaw Recipes

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.

CREAMY CILANTRO-LIME SLAW

Steps:

• Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

MOJO PORK TACOS WITH SWEET APPLE SLAW

Steps:

• Marinate and cook the pork:
• Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
• Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
• Preheat the oven to 425°F.
• Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
• Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
• Make the slaw:
• Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
• To assemble:
• Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
• I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
• I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!

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 MARINATED PORK

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.