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)
  • Casanova's Competition 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:

  • Mix dressing in bowl and add to grated ingredients, then add salt and pepper to taste.
  • Pulled Pork:

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