Cuban Tacos with Jicama Coleslaw
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!
30 min
Prep Time6 hrs
Cook TimeIntermediate
Difficulty23
LikesInstructions
- 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!
Serving Size
Ingredients
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
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.