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Cuban Style Pork Taco with Fire Roasted Salsa and Roasted Red Pepper Cream

Prep Time:
1 hour
Cook Time:
7-8 hours
Serves:
12 people

Description: Mouthwatering Cuban Style Pork Tacos with toppings that will add the perfect amount of heat and creaminess to your new and improved taco recipe. Try this out for your next Taco Tuesday! Recipe courtesy of BBQ Bob.

INGREDIENTS

Mouthwatering Cuban Style Pork Tacos with toppings that add the perfect amount of heat and creaminess. Try this new and improved taco recipe to transform your next Taco Tuesday!

Main Ingredients:

1 pork butt

Fresh flour tortillas

Fresh cilantro or flat leaf parsley for garnish

Cuban Style Slather ingredients:

½ cup olive oil

¼ cup kosher salt

¼ cup coarse black pepper

3 tbsp cumin

3 tbsp. chopped oregano

3 tbsp. chili powder

2 tbsp granulated onion

4 cloves fresh garlic minced

1 cup orange juice

Juice of 2 limes

Fire Roasted Salsa Ingredients:

4 medium tomatoes (whole)

2 red bell peppers (whole)

2 Spanish onions (peeled and halved)

1 large jalapeno (whole)

1 bulb of garlic (whole)

2 lemons (halved)

Dash of kosher salt

Spray olive oil​

Red Bell Pepper Cream:

1 fire roasted bell pepper

2 cups sour cream

1 tsp BBQ Bob’s Alpha Rub

 

DIRECTIONS

Cuban Style Slather Directions:

  • Combine Cuban Style slather ingredients in a bowl to make a paste

Pork Butt Directions:

  • Set your grill up indirect at 275°F
  • Season the pork butt 1 hour before slow smoking with the Cuban Style slather (apply on all sides of pork roast)
  • Slow cook pork butt for approx.. 7-8 hours over charcoal using pecan and apple wood for smoke (just a few chunks will do) 
  • Once pork reaches 205°F internal temperature, allow it to rest for at least one hour then pull apart

Fire Roasted Salsa Directions:

  • Spray vegetables with olive oil.
  • Over a direct fire, roast your vegetables until outsides are charred nicely, Peel off bell pepper skins and remove seeds. (use 3 or 4 cloves of the garlic and save the rest)
  • Place all ingredients into a food processor and pulse until you get the consistence you like (leave one bell pepper for the cream in the nest step)
  • Set aside

Red Bell Pepper Cream Directions:

  • Place all ingredients into a food processor and blend well. Place into a squeeze bottle and refrigerate

Place shredded pork on flour tortillas, top with fire roasted salsa, red bell pepper cream and cilantro or parsley. Enjoy!

Cuban Style Pork Taco with Fire Roasted Salsa and Roasted Red Pepper Cream
recipe image
Prep Time: 1 hour
Cook Time: 7-8 hours
Ready In: 7-8 hours
Servings: 12
Mouthwatering Cuban Style Pork Tacos with toppings that will add the perfect amount of heat and creaminess to your new and improved taco recipe. Try this out for your next Taco Tuesday! Recipe courtesy of BBQ Bob.
Ingredients:

Mouthwatering Cuban Style Pork Tacos with toppings that add the perfect amount of heat and creaminess. Try this new and improved taco recipe to transform your next Taco Tuesday!

Main Ingredients:

1 pork butt

Fresh flour tortillas

Fresh cilantro or flat leaf parsley for garnish

Cuban Style Slather ingredients:

½ cup olive oil

¼ cup kosher salt

¼ cup coarse black pepper

3 tbsp cumin

3 tbsp. chopped oregano

3 tbsp. chili powder

2 tbsp granulated onion

4 cloves fresh garlic minced

1 cup orange juice

Juice of 2 limes

Fire Roasted Salsa Ingredients:

4 medium tomatoes (whole)

2 red bell peppers (whole)

2 Spanish onions (peeled and halved)

1 large jalapeno (whole)

1 bulb of garlic (whole)

2 lemons (halved)

Dash of kosher salt

Spray olive oil​

Red Bell Pepper Cream:

1 fire roasted bell pepper

2 cups sour cream

1 tsp BBQ Bob’s Alpha Rub

 

Directions:

Cuban Style Slather Directions:

  • Combine Cuban Style slather ingredients in a bowl to make a paste

Pork Butt Directions:

  • Set your grill up indirect at 275°F
  • Season the pork butt 1 hour before slow smoking with the Cuban Style slather (apply on all sides of pork roast)
  • Slow cook pork butt for approx.. 7-8 hours over charcoal using pecan and apple wood for smoke (just a few chunks will do) 
  • Once pork reaches 205°F internal temperature, allow it to rest for at least one hour then pull apart

Fire Roasted Salsa Directions:

  • Spray vegetables with olive oil.
  • Over a direct fire, roast your vegetables until outsides are charred nicely, Peel off bell pepper skins and remove seeds. (use 3 or 4 cloves of the garlic and save the rest)
  • Place all ingredients into a food processor and pulse until you get the consistence you like (leave one bell pepper for the cream in the nest step)
  • Set aside

Red Bell Pepper Cream Directions:

  • Place all ingredients into a food processor and blend well. Place into a squeeze bottle and refrigerate

Place shredded pork on flour tortillas, top with fire roasted salsa, red bell pepper cream and cilantro or parsley. Enjoy!

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