Florida Citrus Cuban Tacos


For Pork:

  • 500 ml Florida Orange Juice
  • 250 ml Florida Grapefruit Juice
  • 2 tbsp.¬†Florida Orange Zest
  • 250 ml soy sauce
  • 125 ml triple sec
  • 50 g brown sugar
  • 6 garlic cloves, coarsely chopped
  • 4 stalks fresh oregano, coarsely chopped
  • 2 kg boneless pork shoulder

For Sour Orange Sauce:

  • 185 ml Florida Orange Juice
  • 60 ml lime juice
  • 20 g fresh coriander, minced
  • 1 tsp. sugar

For Coleslaw:

  • 225 g Florida Orange Segments, finely chopped
  • 250 g shredded coleslaw mix
  • 10 g coriander, finely chopped
  • Salt, to taste
  • Pepper, to taste

For Tacos:

  • Florida Orange Peel Strips, if desired
  • 18 (10-cm) flour tortillas
  • Coriander sprigs, if desired


Florida Citrus Cuban Tacos
Prepare Pork:

Combine all ingredients except pork shoulder in large mixing bowl.Remove 85 ml Florida Orange Juice mixture for sauce; refrigerate in covered container and reserve.Place pork shoulder in mixing bowl with Florida Orange Juice mixture, pushing down into liquid so it is submerged.Cover tightly with cling film; refrigerate for 2 days.Preheat oven to 200° C. Remove pork shoulder from marinade; discard marinade.Place pork in roasting pan.Cover with aluminium foil.Cook in oven for 45 minutes, uncover and cook for 10 more minutes until internal temperature reaches 63° C. Cool for 20 minutes.

Prepare Sour Orange Sauce:

Combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine.Shred pork and toss with Sour Orange Sauce.Use 550 g prepared pork to assemble tacos; reserve remaining pork for more tacos.

Prepare Coleslaw:

Combine coleslaw mix, Florida Orange Segments and coriander in mixing bowl; season with salt and pepper to taste and reserve.Heat grill or grill pan to medium-high heat.Grill tortillas for 20 seconds to heat through; keep warm.To assemble tacos, divide shredded pork among tortillas.Top with coleslaw mixture.Fold up tortillas; garnish with orange peel and coriander sprigs, if desired.Serve immediately.