Difficulty: Intermediate
Pork
Cuban Tacos with Jicama Coleslaw
Prep Time: 30 min
Cook Time: 6 hrs
Difficulty: Intermediate
If you appreciate the flavors of the Caribbean, this recipe is definitely for you. Juicy pork is balanced with bright jicama slaw for a final product you can't get enough of!
Instructions
- Step 1: Prepare the injection by adding all ingredients to a pot and bringing to a simmer for 5 minutes. Next, allow the mixture to cool completely.
- Step 2: Trim the Boston butt of excess fat and inject the cooled prepared injection. Allow the pork to marinate in the fridge overnight.
- Step 3: Preheat recteq to 350°F and season the pork with the Rossarooski's Honey Rib Rub. Add the pork to the recteq and cook for 2.5 hours.
- Step 4: Wrap the pork in double layers of foil and continue to cook for an additional 2-2.5 hours until probe tender and hitting an internal temperature of 196ºF-200°F.
- Step 5: Allow the pork to rest for at least 30 minutes before shredding.
- Step 6: Prepare the slaw by combining all the ingredients and mix well.
- Step 7: Prepare the sauce.
- Step 8: Assemble the tacos by filling a tortilla with shredded pork, slaw, and sauce. Enjoy!
Ingredients
Serving Sizes
Tacos
- 1 each (8-10 pound) Boston Butt
- 3 tablespoons(s) Rossarooski's Honey Rib Rub
- 30 each Flour or Corn Tortillas
Injection
- 1 cup(s) White Vinegar
- 3 cup(s) Apple Juice
- 1 1/4 cup(s) Sugar
- 1 tablespoon(s) MSG
- 3 tablespoon(s) Kosher Salt
- 2 tablespoon(s) Hot Sauce
Slaw
- 2 cup(s) Jicama, shredded
- 1/2 cup(s) Red Onion, julienned
- 1 cup(s) Red Cabbage, shredded
- 1 cup(s) Carrots, shredded
- 1/2 cup(s) Cilantro, chopped
- 1/2 cup(s) Orange Juice
- 1/4 cup(s) Lime Juice
- 2 tablespoon(s) Adam's Southern Citrus Honey
- 1 tablespoon(s) Sugar
Sauce
- 1 cup(s) Mayonnaise
- 2 tablespoon(s) Chipotle in Adobo
- 1 tablespoon(s) Honey
- 2 tablespoon(s) Lime Juice
Tools Needed
- Knife
- Cutting Board
- Mixing Bowl
- Meat Injector
- Foil
- Step 1: Prepare the injection by adding all ingredients to a pot and bringing to a simmer for 5 minutes. Next, allow the mixture to cool completely.
- Step 2: Trim the Boston butt of excess fat and inject the cooled prepared injection. Allow the pork to marinate in the fridge overnight.
- Step 3: Preheat recteq to 350°F and season the pork with the Rossarooski's Honey Rib Rub. Add the pork to the recteq and cook for 2.5 hours.
- Step 4: Wrap the pork in double layers of foil and continue to cook for an additional 2-2.5 hours until probe tender and hitting an internal temperature of 196ºF-200°F.
- Step 5: Allow the pork to rest for at least 30 minutes before shredding.
- Step 6: Prepare the slaw by combining all the ingredients and mix well.
- Step 7: Prepare the sauce.
- Step 8: Assemble the tacos by filling a tortilla with shredded pork, slaw, and sauce. Enjoy!
Chef Pairings
This recipe is so good, you don't need any sides! If you like, add chips and salsa or our Grilled Elote Salad for a beautiful plate.