Pork Cubano Tacos
Pork Cubano Tacos are my latest creation using my All Purpose Slow Cooker Pork Roast. And honestly, might be my new favorite use for the pork along with my Cuban Melts! This idea came about after enjoying a similar taco on the golf course at an event this summer. If you’re local, you’ve maybe has these at LoLo American Kitchen. They’re exactly what you’d think they would be. All the ingredients of a Cubano sandwich, but in a taco!
Here’s what you need:
- pulled pork
- orange juice
- a few spices
- Swiss cheese
- deli style ham
- Dijon aioli
- quick pickles
Reheat the leftover pulled pork in a skillet with the orange juice and spices. This is actually the same process and ingredients I use for my Cuban Melts.
I HIGHLY recommend making the quick pickles listed in the recipe. They are truly easy, and really delicious. They’re like the thin, tangy ones you get on a burger from a scratch made kitchen restaurant. Very different (and much better) than a standard jar of dills. You don’t even need fresh dill, I used dried! Kirby cucumbers are the mini cukes that come in a tray of six or so, and I find them in the produce section of my local store.
These make perfect small little tacos, but you could certainly use larger tortillas to make a full wrap. That would be really good grilled after it’s all rolled up! The aioli has a mild tangy mustard flavor that does not overpower the other flavors. If you’re a huge mustard fan you could certainly go straight up Dijon or yellow.
If you like a little heat, a little dash of hot sauce would be great too.
I’m already looking forward to making these again with the pork I have in my freezer, yum!
Hope you give these Pork Cubano Tacos a try, let me know what you think! Here are other tasty ways to use my All Purpose Slow Cooker Pork Roast.
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Pork Cubano Tacos
Everything you love about the Cubano sandwich, but in a taco! Quick pickles are best made in advance with time to chill.
For the "quick pickles"
- 1 cup white vinegar
- 2 tbsp sugar
- 2 tsp mustard seed
- 2 tsp kosher salt
- 2-3 cloves cracked garlic
- 1 tsp dried drill (or 1 tablespoon fresh)
- 1 bay leaf
- 3 kirby cucumbers (mini cucumbers) thinly sliced
- 1/4 tsp red pepper flakes optional
For the Dijon aioli
- 1/4 cup mayo
- 2 tbsp Dijon mustard
- 1 tsp honey or pinch of sugar
- 1 tsp lemon juice
- 1/8 tsp garlic powder
For the pork
- 1 1/2 cups leftover pulled pork
- 1/3 cup orange juice
- 1/4 tsp cumin
- 1/4 tsp dried oregano flakes
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the tacos
- Small softshell tortillas
- 6 slices deli style ham
- 1/2 cup shredded Swiss cheese
In a small saucepan, bring the vinegar, sugar, mustard seeds, kosher salt, and cracked garlic to a simmer. Whisk until sugar is dissolved. In a heat proof jar or bowl, stir together sliced cucumbers, dill, red pepper flakes (if desired) and bay leaf. Pour vinegar mixture over the cucumbers. Stir, and allow to come to room temperature. Refrigerate until ready to use. Best made a few hours in advance for chill time.
In a small bowl, combine Dijon aioli ingredients, set aside until ready to use.
Add all ingredients under "For the pork" to a medium skillet over medium heat. Stir until bubbly and heated through.
Sprinkle shredded Swiss cheese evenly over tortillas, followed by a slice of ham. Heat for 15-20 seconds in the microwave, or just until cheese is melted and ham is heated through (Ham could be pre-warmed in microwave or skillet) . Top with pork, quick pickles, and a drizzle of Dijon aioli.
I highly recommend making the quick pickles vs. using store bought standard dills, unless there is a brand you’re wild about. They’re easy and really make these tacos in my opinion.
The original slow cooker pork roast link is listed in the original blog post.
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