Mojo Pork Tacos

My oldest son cannot have gluten so we serve ours with fried corn tortillas topped with creamy cotija cheese and Mexican crema.

Mexican crema is similar to sour cream, except it has a higher fat content and is less sour. Mojo is a basic marinade for Cuban style pork roast, it is made with the juice of oranges, garlic, oregano, cumin and olive oil. The pork can also be used in a Cuban pork sandwich.

Ingredients

Pork Ingredients

1.5-2 lb pork roast
1 orange, juice of
1 lime, juice of
2-3 garlic cloves, minced
2 tsp. onion powder
2 tsp. ground cumin
1 tsp. chili powder
½ tsp. smoked paprika
¼ tsp. ground cinnamon
¼ c. olive oil
Salt and pepper to taste

Mango Salsa

1 mango, diced
1 medium onion, diced
2 Roma tomatoes, diced
1 jalapeno, minced, seeds and veins removed if you want less heat
1 large garlic clove, minced
1 lime, juice and zest of

Other accompaniments

Corn or flour tortillas
Cotija cheese, crumbled
Mexican crema

Directions

1. In a large plastic zip top bag combine all of the ingredients for the pork. Use at least 1 tsp. of salt and pepper.  Marinate for 4-6 hours. Pour bag contents in a crockpot and cook on low for 4-6 hours. Remove pork roast, shred the meat and then return to the juices.
2. About an hour before eating, chop all the salsa ingredients and combine in a bowl. Sprinkle with a large pinch of salt.
3. For the tortillas, bring a small amount of oil to about 350 degrees. I usually test it by adding a tortilla. If it bubbles and begins cooking it's ready. Cook both sides until lightly golden. Remove from oil, fold in half and put upside down on the paper towel. Sprinkle with a pinch of salt. Repeat with however many shells are needed.
4. Assemble the tacos. Take the shell, top with meat, then with salsa, add cheese and crema. Repeat and enjoy.