Sour Orange Cuban Tacos

Menu Part: 
Cuisine Type: 

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.


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


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.

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