CUBAN TACOS WITH JICAMA COLESLAW

Cuban Pulled Pork Tacos With Jicama Coleslaw

Ingredients:

Pulled Pork:

  • 1 bone-in Boston butt (8-12lbs.)

Injection:

  • 1 cup white vinegar
  • 3 cups apple juice
  • 1 and 1/4 cups sugar
  • 1 tbsp MSG (accent)
  • 3 tbsp kosher salt
  • 2 tbsp Louisiana Hot Sauce (must be mild and thin)
  • Rossarooski's Honey Rib Rub

Jicama Slaw:

  • 1/2 jicama, grated
  • 1/2 small red onion, grated
  • 1/4 head red cabbage
  • 2 or 3 carrots, grated
  • 3-4 tbsp chopped cilantro
  • Salt and pepper to taste

Dressing for Slaw:

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 2 tbsp honey
  • 1 tbsp sugar

Taco Sauce:

  • 3/4 cup mayonnaise
  • 2 tbsp chipotle peppers in adobo sauce
  • 1 tbsp honey
  • Juice of 1 lime

Instructions:

Jicama Slaw:

  1. Mix dressing in bowl and add to grated ingredients, then add salt and pepper to taste.

Pulled Pork:

  1. Prepare injection by combining apple juice, vinegar, sugar, salt, MSG and hot sauce in sauce pan (do not boil).
  2. Let cool.
  3. Trim Boston butt by removing excess fat from the lean side of the meat.
  4. Inject Boston butt and refrigerate overnight.
  5. Remove Boston butt from refrigerator and heat recteq to 350ºF.
  6. Season Boston butt with Rossarooski's Honey Rib Rub and place in recteq for 2.5 hours.
  7. Cover Boston butt with foil.
  8. Cook on recteq for an additional 2.5 hours to an internal temperature of 195ºF-205ºF. 
  9. Remove Boston butt from grill.
  10. Wrap in towel or blanket and let rest for 2 hours.
  11. Pull pork.
  12. Put on warmed flour tortilla, spoon on slaw, and add taco sauce to taste.