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Husband and I recently made these Cuban pork sandwiches and had lots of pork leftover. We both adore tacos, so thought this would be a smashing idea to use it up. The quick pickled cabbage is a really nice addition for nice acidic contrast to the rich pork and creamy sour cream. Serve them up with these fried plantains and rice and peas if you like.

Here's what you'll need


  • 2 pound boneless pork shoulder
  • 1 medium onion (finely chopped)
  • 1 whole head of garlic
  • 4 tbsp dried oregano
  • 4 cups OJ
  • 2 cups lime juice
  • ¼ cup red wine vinegar
  • 4 tbsp olive oil
  • 3 bay leafs
  • salt and pepper


  • 4 tortillas
  • 2 cups red cabbage
  • 4 tbsp vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup sour cream
  • 1 handful fresh cilantro
  • 1 ripe avocado
  • 1 lime (cut into wedges)
  • salt and pepper
  1. in a pestle and mortar, mash up the onions, garlic and oregano with salt

  2. cut deep slits in the pork and rub well with salt and pepper and rub in the onion mixture

  3. add all the liquids, pop into a plastic container and toss into the fridge for at least 24 hours, but you could go for 48 hours

  4. cook in the marinading liquid in a 300° preheated oven for 4 to 5 hours or until the meat is just falling apart

  5. let it cool almost completely in the liquid

  6. take the pork out of the liquid and pull it apart with a couple of forks as you would with any pulled pork

  7. store it in a container with enough of the liquid to cover

  8. gently heat the vinegar, salt and sugar in a pan until just starting to boil

  9. take off the heat and stir in red cabbage, set aside until cool, then strain off the liquid

  10. peel and smash the avocado and stir in cumin and a bit of cilantro

  11. wrap the tortillas in foil and bake in a low oven for 5 minutes or so until warmed through

  12. smear the avocado on a tortilla, add the pork, cabbage, sour cream and sprinkle with fresh cilantro

  13. serve up with lots of napkins and lime wedges

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