Sour Orange Cuban Tacos

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mexican
Serves: 
6

Thrill all of your customers’ senses with tasty soft tacos stuffed with shredded Florida citrus-soy braised pork, coleslaw and fresh Florida orange cubes. It’s then finished with a drizzle of unforgettable sour orange sauce.

Ingredients

For Pork:
2 cups Florida orange juice
1 cup Florida grapefruit juice
1 cup soy sauce
1/2 cup Triple sec
1/4 cup brown sugar
6 garlic cloves, coarsely chopped
4 stalks fresh oregano, coarsely chopped
2 tablespoons Florida orange zest
4 lbs. boneless pork shoulder

For Sour Orange Sauce:
3/4 cup Florida orange juice
1/4 cup lime juice
1/2 cup fresh cilantro, minced
1 teaspoon sugar

For Coleslaw:
2 cups shredded coleslaw mix
1 cup Florida orange segments, finely chopped
1/4 cup cilantro, finely chopped
Salt, to taste
Pepper, to taste

For Tacos:
18 (4-inch) flour tortillas
Orange peel strips, if desired
Cilantro sprigs, if desired

Preparation Time:
2 days

Steps

Prepare Pork: Combine all ingredients except pork shoulder in large mixing bowl. Remove 1/3 cup orange juice mixture for sauce; refrigerate in covered container and reserve. Place pork shoulder in mixing bowl with orange juice mixture, pushing down into liquid so it is submerged. Cover tightly with plastic wrap; refrigerate 2 days.

Preheat oven to 400° F. Remove pork shoulder from marinade; discard marinade. Place pork in roasting pan. Cover with aluminum foil. Cook in oven for 45 minutes, uncover and cook 10 more minutes until internal temperature reaches 145° F. Cool for 20 minutes.

Prepare Sour Orange Sauce: Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine. Shred pork and toss with Sour Orange Sauce. Use 1 1/4 lbs. prepared pork to assemble tacos; reserve remaining pork for more tacos.

Prepare Coleslaw: Combine coleslaw mix, orange segments and cilantro in mixing bowl; season with salt and pepper to taste and reserve.

Heat grill or grill pan to medium-high heat. Grill tortillas for 20 seconds to heat through; keep warm.

To assemble tacos, divide shredded pork among tortillas. Top with coleslaw mixture. Fold up tortillas; garnish with orange peel and cilantro sprigs, if desired. Serve immediately.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources