Pork

Cuban Tacos with Jicama Coleslaw

Prep Time: 30 min

Cook Time: 6 hrs

Difficulty: Intermediate

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!

Instructions

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!

Ingredients

Serving Sizes

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

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!

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.