Mojo Pork Tacos
Smoky Mojo Pork Tacos

In this recipe Mojo refers to the Cuban inspired marinade we use to marinade then baste the pork. It will pack your tacos with a flavour bomb!

We are also grilling our pineapples to give them a beautiful smoky flavour.

This recipe really is designed for a lazy afternoon with the bbq cranking with friends.

Mojo Marinaded Pork Tacos
Prep Time
20 mins
Cook Time
1 hr
 

Smoky Tacos with grilled pineapple salsa

Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Guy Turland
Ingredients
2kg Pork belly
    Pork Cure (optional)
    • 1 cup Salt
    • 1 cup Sugar
    • 2 lemon myrtle leaves
    • 1 lemon rind
    • 1 orange rind
    • 1 lime rind
    • 3 cloves garlic
    • 1 Chili minced
    • 1 tbs Black pepper
    • 1 tsp Fennel seeds
    Mojo Marinade
    • ½ cup Coriander chopped
    • 2 Lemon juice
    • 2 Orange juice
    • 3 Lime juice
    • ½ cup Mint chopped
    • 2 Garlic minced
    • 1 tsp Cumin
    • 1 Chili minced
    • ½ cup Olive oil
    Salsa
    • 1 pineapple kept whole but skin removed
    • 1 Garlic minced
    • 1 Chili minced
    • 1 capcicum diced
    • 1 Red onion diced
    • 2 Avocado diced
    • ½ cup mint leaves
    • 4 Tomato diced
    24 soft corn tortillas
      Instructions
      CURE (optional)
      1. In a bowl mix all ingredients together to create a spice mix, add pork belly and massage spice mix into your pork until it’s completely covered then transfer pork to the fridge and cure for 12 hours.

        Once your porks cured remove it from the fridge and wash it under cold water to remove curing mix.   

      Mojo Marinade
      1. To marinate pork mix coriander, lemon, orange, lime juice, mint, garlic, cumin, chilli and olive oil in a bowl, pour over your cured pork belly then place it back in the fridge for another 12 hours. 

      BBQ
      1. Before cooking preheat your BBQ for at least 30 minutes until it's on a medium heat

        Then on your sexy preheated BBQ add your pork belly and cook for approximately 50-60 minutes, constantly turning every 5 minutes and moving to create an even caramelized crust.

        You know your porks ready when it begins to flake and fall apart, once it’s at this stage take your pork off the bbq, wrap it in foil and then a damp clean tea towel and let it rest for 30 minutes before carving.

        To make my epic salsa place the whole pineapple on the bbq and cook for 20 minutes constantly moving until caramelised on all sides and soft, then dice into 1cm cubes.

        To make salsa mix pineapple, garlic, chili, capcicum, onion, avocado, mint and tomato togeather and season with salt and pepper.

        To serve carve your meat, heat your tortillas and serve aside of your epic salsa … 

      Recipe Notes

      Cook's notes

      Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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