Description
This Cuban Medianoches Tacos recipe transforms the classic Cuban sandwich flavors into a delightful taco form. Tender slow-cooked pork roast seasoned with cumin, oregano, garlic, and citrus is shredded and layered with deli ham, Swiss cheese, mustard, and pickles on warm corn tortillas for a delicious fusion meal perfect for gatherings or a hearty family dinner.
Ingredients
Scale
For the Cuban Pork Roast
- 2 – 3 pounds pork roast
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 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 Assembling the Tacos
- Corn tortillas
- 1 pound deli ham, thinly sliced
- Yellow mustard, to taste
- Dill pickle spears or slices
- Shredded Cuban pork roast (prepared above)
- 6 – 8 ounces Swiss cheese, shredded
Instructions
- Prepare and Cook the Pork Roast: Rub the pork roast thoroughly with cumin, salt, and oregano to infuse it with essential Cuban flavors. Place it in the slow cooker and add whole black peppercorns and minced garlic on top for additional aroma and taste. Pour the orange juice around the roast to add moisture and brightness. Arrange the lemon and lime slices along with the minced serrano peppers on and around the roast to add a citrusy and mildly spicy kick. Cook on low for 8-9 hours or on high for 4-5 hours until the pork is tender and shreds easily. Once cooked, discard the citrus slices, shred the pork meat thoroughly, return it to the slow cooker with its cooking juices, and keep it warm.
- Warm the Tortillas: Heat the corn tortillas using your preferred method, whether on a griddle, skillet, or microwave, to make them pliable and enhance their flavor.
- Assemble the Tacos: On each warmed corn tortilla, layer a few slices of deli ham to provide a smoky, salty contrast. Add a generous squirt of yellow mustard for tanginess. Place dill pickle spears or slices next for crunch and acidity. Top with a portion of the warm shredded Cuban pork roast to deliver rich, savory depth. Finish by sprinkling shredded Swiss cheese over the top to add a creamy, melting element.
- Serve: Serve the tacos immediately while warm to enjoy the perfect blend of textures and Cuban-inspired flavors.
Notes
- Ensure the pork roast is cooked until it shreds easily; slower cooking will enhance tenderness.
- You can adjust the amount of serrano peppers to control the spice level.
- Swiss cheese can be substituted with mozzarella if unavailable, but Swiss offers a more authentic taste.
- Use fresh corn tortillas and warm them well for the best texture and flavor.
- Leftover shredded pork can be refrigerated for up to 3 days and reheated gently in its juices.
