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Nutrition Facts
Serving Size 136 g
(Approx. 12 Servings)
Amount Per Serving
Calories 230 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 550 mg 23%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 20 g
Vitamin A 0% Iron 10%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cuban Smoked Pork Tacos
Prep Time
25 minutes
Cook Time
8 hours
Total Time
8 h 25 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1/3 cup(s) lime, juiced
1/2 cup(s) garlic
3 medium shallots, chopped
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp kosher salt
1 Tbsp black pepper
2 1/2 Lb Boston Butt Pork Roast Bone-In
12 H‑E‑B Mixla Corn & Flour Blend Tortillas
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Instructions

1
In a blender, combine lime juice, garlic, shallots, cumin, oregano, and salt and pepper together and purée until smooth.
2
Place pork into a plastic container or large Ziploc bag. Pour sauce over pork and rub all over to completely coat in marinade. Refrigerate overnight or at least 8 hours.
3
When pork has finished marinating, preheat grill smoker to 200ºF. Do not rinse pork butt. Place directly on smoker/grill rack over indirect heat. Place a pan underneath to catch drippings. *If you have a one rack smoker, place pork in an oven/grill safe pan to collect juices.
4
Let pork smoke about 6 to 8 hours maximum. A good rule of thumb is 1.5 hours per pound of meat. When pork is ready, should easily pull apart or shred when pulled with tongs.
5
When fully cooked, shred pork into a bowl and pour some of leftover juice over pork to keep moisten. Season to taste with more salt and pepper if needed. Serve on tortillas with your favorite condiments.

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