Pulled Pork Tacos

Cuba, International Cuisine, Pork





1.75 kg Pork shoulder
1 cup Orange juice
½ cup Lime juice
1/3 cup Tamarind paste liquid
3 tbls Garlic chopped
2 tsp Salt Flakes
1 tbls dried Oregano
1 tsp Cumin
Pinch ground Pepper


  1. To make the Tamarind liquid, mix 3 tbls of Tamarind paste with 1/3 cup of boiled Water. Using the back of a spoon or a fork, mash the paste into the Water until you get most of the Tamarind pulp distributed in the water. Strain and reserve this liquid.
  2. In a large bowl big enough for the Pork shoulder stir the Orange juice, Lime juice, Tamarind liquid, Garlic and all the spices. Cut Pork shoulder into 3 large chunks . Place your Pork into the bowl with the marinade and briefly massage the Orange marinade over each side and piece of the Pork. Cover the bowl and place in the refrigerator for at least 8 hours or overnight.
  3. When Pork is marinated, preheat your oven to 170ºc and pat dry all the pieces of Pork. Boil the reserved marinade for a few minutes and save for later. In Dutch Oven, brown all the pieces on each side. Cover the pot and cook the Pork in the oven for 2 1/2 hours or until the pieces are fork tender and begin to fall apart if you pull at them gently. More fat will have drained from the Pork and you this can be removed, but you’ll want to leave in most to keep the shredded Pork moist.
  4. Place your Dutch oven over the stovetop and on low heat start shredding the Pork. Add some of the reserved marinade liquid to the Pork as you shred it.
  5. Serve pulled Pork with warm Corn Tortillas, sliced Jalapeno, diced Onion, chopped Coriander, fresh lime quarters, Habanero sauce, more tamarind liquid, or more orange marinade.