Cubano Tacos Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C).
• Prepare the pork: Using a sharp knife, score the top of the pork in a criss-cross pattern. Rub with 1½ teaspoons salt and 1½ teaspoons pepper, then set in a large baking dish.
• Make the glaze: Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Whisk in the brown sugar, 2 teaspoons salt, ½ teaspoon pepper, the cumin, smoked paprika, and chili powder. Add the Captain Morgan® Sliced Apple Spiced Rum and whisk until combined. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 6-8 minutes, or until the glaze has thickened slightly and has the consistency of pancake syrup.
• Remove 5 tablespoons of the glaze and set aside.
• Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
• Place the pork in the oven and roast, basting again with more glaze halfway through, for 65-75 minutes, or until internal temperature reaches 160°F (70°C).
• While the pork roasts, make the spicy mustard sauce: In a medium bowl, whisk together the mustard, mayonnaise, olive oil, white wine vinegar, and cayenne until smooth.
• Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
• Cut the pork into ½-inch (1.24 cm) slices, then chop into 1-inch (2.5 cm) pieces. Keep warm until ready to serve.
• To assemble the tacos, sprinkle ¼ cup (25 g) shredded Swiss cheese onto a warm tortilla. Layer with about ½ ounce deli ham, about 2 ounces of roasted pork, 3-4 pickle slices, and a drizzle of spicy mustard sauce. Garnish with fresh cilantro.
• Enjoy!

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Steps:

• Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
• Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
• Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
• Preheat the oven to 250˚F (120˚C).
• Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
• Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
• Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
• Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
• Enjoy!