5 from 24 votes
Mojo Pork Tacos Recipe with Mexican Rice
This Mojo Pork Tacos recipe features pork butt braised slowly in a flavorful blend of fresh orange juices, onions, garlic, cumin, and oregano that create a bright, tangy marinade called mojo. The pork is seared and slow cooked until tender enough to shred easily. Served alongside Mexican rice made with brown rice, chicken stock, crushed tomatoes, and toasted onions, these tacos are completed with refried black beans, sautéed bell peppers and onions, fresh cilantro, and cotija cheese wrapped in warm corn tortillas.
Prep Time
20 mins
Cook Time
10 hrs 30 mins
Additional Time
8 hrs
Total Time
18 hrs 50 mins
Servings:
2
Calories:
1995 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
American, Mexican
Ingredients
For the Mojo and Pork:
- 4 orange fresh squeezed
- 1 cup of orange juice
- 1 sweet onion small, roughly chopped
- 3 garlic cloves
- 1 1/2 teaspoons oregano dry
- 1 teaspoon cumin
- 3 pound pork butt
- 1 teaspoon olive oil
- salt kosher salt, fresh cracked pepper to taste
- black pepper kosher salt, fresh cracked pepper to taste
For the Mexican Rice:
- 1 cup long grain brown rice
- 1/2 onion small diced yellow
- 1 garlic finely minced clove
- 1 cup chicken stock
- 16 ounce crushed tomatoes can
- 1/2 teaspoon cumin
- 1 teaspoon canola oil
For the Tacos:
- 16 ounce refried black beans canned, cooked
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 1/2 teaspoon olive oil
- cotija cheese crumbled
- cilantro fresh leaves
- corn tortilla soft
Instructions
- Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
- Pork: Season the pork on all sides with salt and pepper or the optional spice blend.
- Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
- Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
- Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
- In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.
- Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.
- Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.
- To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves
Cup of Yum
Nutrition Information
Calories
1995kcal
(100%)
Carbohydrates
216g
(72%)
Protein
168g
(336%)
Fat
51g
(78%)
Saturated Fat
16g
(80%)
Cholesterol
412mg
(137%)
Sodium
946mg
(39%)
Potassium
5307mg
(113%)
Fiber
38g
(152%)
Sugar
61g
(122%)
Vitamin A
1570IU
(31%)
Vitamin C
286mg
(318%)
Calcium
473mg
(47%)
Iron
20.3mg
(113%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 1995
% Daily Value*
| Calories | 1995kcal | 100% |
| Carbohydrates | 216g | 72% |
| Protein | 168g | 336% |
| Fat | 51g | 78% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 412mg | 137% |
| Sodium | 946mg | 39% |
| Potassium | 5307mg | 113% |
| Fiber | 38g | 152% |
| Sugar | 61g | 122% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 286mg | 318% |
| Calcium | 473mg | 47% |
| Iron | 20.3mg | 113% |
* Percent Daily Values are based on a 2,000 calorie diet.