Cuban Style Pulled Pork Tacos

Category: Recipes


Cuban Style Pulled Pork Tacos

Mouthwatering Cuban Style Pork Tacos with toppings that will add the perfect amount of heat and creaminess to your new and improved taco recipe.

Cuban Style Pulled Pork Tacos

Time to Prepare

1 hour

Estimated Cook Time

7-8 hours


12 people


  • 1 pork butt
  • Fresh flour tortillas
  • Fresh cilantro or flat leaf parsley for garnish

Cuban Style Slather ingredients

  • ½ cup olive oil
  • ¼ cup kosher salt
  • ¼ cup coarse black pepper
  • 3 tbsp cumin
  • 3 tbsp. chopped oregano
  • 3 tbsp. chili powder
  • 2 tbsp granulated onion
  • 4 cloves fresh garlic minced
  • 1 cup orange juice
  • Juice of 2 limes

Fire Roasted Salsa Ingredients

  • 4 medium tomatoes (whole)
  • 2 red bell peppers (whole)
  • 2 Spanish onions (peeled and halved)
  • 1 large jalapeno (whole)
  • 1 bulb of garlic (whole)
  • 2 lemons (halved)
  • Dash of kosher salt
  • Spray olive oil​

Red Bell Pepper Cream

  • 1 fire roasted bell pepper
  • 2 cups sour cream
  • 1 tsp BBQ Bob’s Alpha Rub

Cuban Style Slather Directions:

Combine Cuban Style slather ingredients in a bowl to make a paste

Pork Butt Directions:

Set your grill up indirect at 275°F
Season the pork butt 1 hour before slow smoking with the Cuban Style slather (apply on all sides of pork roast)
Slow cook pork butt for approx.. 7-8 hours over charcoal using pecan and apple wood for smoke (just a few chunks will do)
Once pork reaches 205°F internal temperature, allow it to rest for at least one hour then pull apart

Fire Roasted Salsa Directions:

Spray vegetables with olive oil.
Over a direct fire, roast your vegetables until outsides are charred nicely, Peel off bell pepper skins and remove seeds. (use 3 or 4 cloves of the garlic and save the rest)
Place all ingredients into a food processor and pulse until you get the consistence you like (leave one bell pepper for the cream in the nest step)
Set aside

Red Bell Pepper Cream Directions:

Place all ingredients into a food processor and blend well. Place into a squeeze bottle and refrigerate

Place shredded pork on flour tortillas, top with fire roasted salsa, red bell pepper cream and cilantro or parsley. Enjoy!