MOJO PORK TACOS RECIPE WITH MEXICAN RICE
Looking to up your taco game? Try this amazingly delicious Mojo Pork Tacos Recipe with Mexican Rice.
Provided by Chef Billy Parisi
Categories dinner lunch Main Main Course
Time 18h50m
Number Of Ingredients 23
Steps:
- Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
- Pork: Season the pork on all sides with salt and pepper or the optional spice blend.
- Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
- Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
- Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
- In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.
- Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.
- Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.
- To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves
Nutrition Facts : Calories 1995 kcal, Carbohydrate 216 g, Protein 168 g, Fat 51 g, SaturatedFat 16 g, Cholesterol 412 mg, Sodium 946 mg, Fiber 38 g, Sugar 61 g, ServingSize 1 serving
MOJO PORK TACOS WITH CREAMY CILANTRO SLAW
As if you needed another reason to celebrate taco night, this version's ready in ten. minutes. flat. (Yes, you read that right!) Ground pork simmers in a sweet, tangy, citrusy Cuban mojo sauce, then gets stuffed into steamy tortillas. It's topped with a creamy slaw and sprinkled with cilantro, then served with lime wedges for squeezing over. Ready, set, TACO!
Provided by HelloFresh
Categories main course
Time 10m
Number Of Ingredients 16
Steps:
- • Wash and dry all produce. • Halve orange. Halve 1 lime and quarter remaining lime. Roughly chop cilantro. • Heat a drizzle of oil in a large pan over high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it'll finish cooking in the next step). • 4 SERVINGS: Halve both oranges. Halve 2 limes and quarter remaining limes. • TIP: If there's excess grease in your pan, carefully pour it out.
- • While pork cooks, squeeze juice from whole orange and 1 lime half into a small bowl. Stir in cumin, stock concentrates, oregano, half the garlic powder (you'll use more in the next step), and 1 tsp sugar. • Once pork is browned, pour in mojo sauce. Cook until sauce has reduced and pork is cooked through, 2-3 minutes more. Turn off heat. • 4 SERVINGS: Squeeze in juice from both oranges and 1 lime. Use 2 tsp sugar.
- • Meanwhile, in a large bowl, combine mayonnaise, half the cilantro, 2 packets sour cream (save the rest for serving), and a pinch of remaining garlic powder to taste. • Add coleslaw to bowl; toss to coat. Add a big squeeze of lime juice and season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • 4 SERVINGS: Use 4 packets sour cream.
- • Divide tortillas between plates and fill with pork mixture (leave any excess sauce in pan), slaw, and remaining sour cream. Garnish with remaining cilantro. Serve with lime wedges on the side.
Nutrition Facts : Calories 940 kcal, Fat 54 g, SaturatedFat 20 g, Carbohydrate 82 g, Sugar 17 g, Protein 29 g, Fiber 5 g, Cholesterol 135 mg, Sodium 1490 mg
INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
MOJO PORK
This mojo pork is super good and super easy...
Provided by richgator
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h20m
Yield 10
Number Of Ingredients 14
Steps:
- Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
- Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g
EASY PORK TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
- Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
- Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
- Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
- When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
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