Mojo Pork Tacos with Refried Beans


  • 3 pounds pork shoulder
  • 3/4 cups orange juice
  • 1/4 cup lemon juice
  • 1 small yellow onion sliced
  • 1/4 cup garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/3 cup cilantro, leaves only, plus extra for garnishing
  • 1 teaspoon smoked paprika
  • Cabbage slaw, recipe follows
  • Sliced red onions, as needed
  • Lime wedges, as needed
  • Corn tortillas, as needed
  • Refried beans, recipe follows
  • Spicy Mexican street corn, recipe follows


Score fat of the pork and braise with orange and lemon juice, onion, garlic and seasonings in a preheated 300 ℉ oven for 5 to 8 hours, or until fork-tender.

Drain liquid but reserve to reheat pork; shred pork with forks.

To assemble tacos: add pork, cabbage slaw, sliced red onion, cilantro to corn tortillas; add a squeeze of lime. Serve with refried beans and Mexican street corn.

For cabbage slaw: combine 4 cups shredded cabbage, ¼ cup apple cider vinegar, 1 teaspoon sugar, and freshly ground salt and pepper.

For refried beans: Heat 2 tablespoons olive oil in a medium sauté pan and sweat ½ cup finely chopped onion and 1 finely chopped garlic clove. Add 2 cups of cooked beans, water as needed, and cayenne, salt and pepper to taste. Heat through, mash slightly. Garnish with some shredded cheese.

For spicy Mexican street corn: Slice corn from 6 ears and sauté in 2 tablespoons salted butter with ½ tablespoon ancho chile powder and salt to taste, about 10 minutes. Sprinkle crumbled queso fresco and lime juice.

Chef-Owner Sera Cuni, The Root Cellar, Chapel Hill and Pittsboro, NC, from Food Fanatics Magazine