Cuban Medianoches Tacos
I could have just as easily made this into the typical Medianoches - a Cuban sandwich - midnight snack - whatever you wanna call it. I could have. But, I wanted something a little different. The idea of eating it like a taco was appealing to me - so I went with it! I'm so glad I did, too! I'm convinced if Mexican food and Cuban food had a baby, it'd look something like this!
Servings: 10 servings
Ingredients
For the Cuban pork roast
- 2 - 3 pounds pork roast
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon whole black peppercorns
- 4 - 5 cloves garlic minced
- 1 cup orange juice
- 1 lemon sliced
- 1 lime sliced
- 1 - 2 serrano peppers seeded and minced
For the tacos
- corn tortillas
- 1 pound deli ham thinly sliced
- yellow mustard
- dill pickle spears or slices
- shredded Cuban pork roast see above
- 6 - 8 ounces Swiss cheese shredded
Instructions
- Rub the roast with cumin, salt, and oregano. Place the roast in a slow cooker. Add the peppercorns and garlic to the top. Pour the orange juice around the roast. Place lemon & lime slices and the serrano peppers on and around the roast. Cook on low for 8-9 hours or on high for 4-5 hours - or until the pork shreds easily. Discard the lemon and lime slices. Shred the pork. Return to the slow cooker with the juices and keep warm.
- Heat the corn tortillas using your favorite method. Layer a few slices of the deli ham, a squirt of yellow mustard, dill pickles, a bit of the Cuban pork roast, and shredded Swiss cheese on top.
- Serve immediately.
Notes
- This pork would also be great in burrito bowls.
Nutrition
Calories: 318kcal | Carbohydrates: 5g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 849mg | Potassium: 572mg | Fiber: 1g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 21mg | Calcium: 177mg | Iron: 1mg
