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