Summer Pork Tacos

My friend Mary Gannon was smoking some pork and posted it over on social media…I loved her Cuban marinade, begged her to send me her recipe and while I didn’t smoke it for hours alla KC, I tried to capture the essence of it. This is that kind of recipe that you can put your own flair, so go ahead play with this recipe – it’s a great base for some amazing tacos!


Summer Pork Tacos



Pork butt (6 lbs)

• 2 heads of garlic (peeled and crushed)
• 2 cups of grapefruit juice
• 2 cups of orange juice
• 6 fresh limes squeezed
• 1 cup apple cider vinegar
• 3 tablespoons coarse kosher salt
• 3 tablespoons coarse ground pepper
• 4 tablespoons ground cumin
• ½ cup of sriracha
• ½ cup of honey

Yellow mustard

Honey for drizzling

3 yellow onions

• 3 garlic cloves
• ½ cup of orange juice
• ¼ white onion
• 3 habaneros
• 3 peaches (pits out)
• 2 tbsp white vinegar
• 1 tbsp honey
• Salt to taste

• Serve with pickled onions (recipe from past blog )
• Cotija
• Cilantro
• Limes

Yoli White or Yellow Corn Tortillas



Cut your pork in crisscross pattern and fill with crushed garlic. Mix all the marinade up to the honey, mix well and cover. Refrigerate overnight or at least 8 hours.

Remove from marinade and pat dry. In a very hot grill to seal all sides. Remove from grill and lather yellow mustard and drizzle honey, then set on top of halved onions in a slow cooker. Add 1 cup of your marinade, cover and let it cook for about 4 hours or until it falls apart easily. Remove and let it cool down.

Next, roughly chop your pork and heat up a stick of butter on a heavy cast iron. Sauté gently so it doesn’t fall apart and you can build caramelized bits.

For the salsa, combine all the ingredients in a sauce pan and cook over medium for about 10 minutes. Transfer to a Vitamix and blend until completely smooth, if needed pass through a fine mesh to a container. Salt to taste.

Serve with pickled onions (recipe from past blog )
Yoli Tortillas White or Yellow work well, I used special batch which was Habanero.

Heat up your tortillas

Place pork, drizzle habanero salsa, top with pickled onions, cotija and cilantro.