Cuban Mojo Pulled Pork Tacos

  • Serving Size: 18-20
  • Difficulty
  • Print Recipe
  • Serving Size: 18-20
  • Difficulty

Pulled Pork Ingredients
3-4 lb Pork Shoulder (aka Pork Butt)
3/4 cup Chicken Broth
1/2 cup Orange Juice
1/4 cup Lime Juice
1/4 cup Lemon Juice
3 TBL Twist’d Q™ Hooked on Citrus Cuban Seasoning
2 Whole Garlic Cloves

Caramelized Pineapple Salsa Ingredients
1/2 Pound Fresh Pineapple Chunks or One 15 ounce can Pineapple Tidbits, drained
1 TBL Canola Oil
2 TBL of your favorite Salsa
1 tsp Citrus Cuban Seasoning

Pulled Pork Directions

  1. Trim excess fat off the pork, and cut into large chucks.
  2. Add 2 TBS of Citrus Cuban Seasoning along with all other ingredients into a large slow cooker and mix together.
  3. Cook on low for 8 – 10 hours or high for 4 – 5 hours, until meat easily shreds with fork.
  4. Let pork cool completely. Shred into 1-2 inch long pieces approximately 1/2 inch thick.
  5. Season with additional 1 TBS of Citrus Cuban Seasoning.

Caramelized Pineapple Salsa Directions

  1. In a saute pan, heat oil to medium heat.
  2. Add pineapple, and stir frequently until 80% of exposed surface of pineapple is rich golden brown and caramelized.
  3. Remove from heat and allow to cool.
  4. Rough chop pineapple and put into mixing bowl.
  5. Add 2 TBL of your favorite salsa, and Citrus Cuban Seasoning to the caramelized pineapple and toss to thoroughly combine.
  6. Reserve for Mojo Tacos.

Tacos Assembly

  1. Heat flour tortilla according to manufacturer’s directions.
  2. Top tortilla with mojo pork and a spoonful of caramelized pineapple salsa.


  • Cuban Mojo Pork can be made in advance and reheated in a skillet, on medium high heat until minimum internal temperature of 165 F has been reached.
  • Add chopped cilantro or jalapenos to the mojo tacos for extra flair.