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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources