You got to love the Cuban style Pulled Pork tacos! They are meaty, juicy, refreshing a smokey, slightly hot. Combine these elements in a food recipe and it becomes irresistable. Cooked on the Napoleon Rogue rotisserie using the charcoal tray with a chunk of beechwood. Simply delicious!
Put all Mojo Style dry cure ingredients in a jar and mix thoroughly by hand breaking up clumps when present.
Rub the pork neck with the salt cure and place in the refrigerator overnight.
Rins the Pork Neck thoroughly and pat dry. When you have time you can put the Pork Neck back in the fridge for another 12 hrs. This way the surface of your piece of meat will dry out forming a lovely bark after smoking.
Start your smoker or BBQ for cooking at low heat (about 100°C/200°F) add a couple of wood chunks at taste. This time I used beech chunks bringing a slightly deeper smoke taste than the fruit woodchunks I usually use. But still on the sweet side.
Once the smoke turns blue put the meat on the rotisserie (or on top of your grid it works well too!) and close the lid.
Let the piece of pork cook until you get an internal temperature from about 84°c/184°F. Meanwhile you can make your mop sauce to baste the meat with every once a while (for instance while you refill the coals/briquettes). When using a Kamado you can skip this since the environment under the dome is moist enough.
Mix all mojo style mop sauce ingredients and stir through! In an end stage you can use the meat drippings you catch up from underneath the piece of meat to baste along with this mojo style mop sauce.
Mop your piece of pork about every hour when you check on the temperature and coals. Since we dry cured the meat you don't need to be afraid the taste will drip of.
Once the internal the internal temp. is 84°C/184°F you can open the lid again! Try to resist pulling some strings allready! Now you need to baste the sauce on the shoulder every 15-30 minutes. Do this for about 3-4 times or untill you reach an internal temperature of 94°C/200°F. If it goes faster you need to baste a bit faster.
When the pork neck reaches an internal temperature of 94°C/200°F you remove it from the BBQ and let it rest for 0.5 to 1 hour in an oven or smoker at 65°C/150°F slighly covered with thin foil.
Put a cast iron pan on the grill at medium heat (about 200°C-390°F). Toss in the cumin and sliced onions. Meanwhile grill the bell pepper.
Once the skin of the peppers turn black you remove them from the grill and scrape off the peel. Add them to the onios with the lemon juice, and corn. Let simmer for 10 minutes. Taste if you need to add some salt and pepper.
Now your veggies are done you only need to make the mojo verde by mixing all ingredients. Cut the herbs thinly and add them to the liquid ingredients. Taste and add some ingrediënts you want. The sauce should taste sour. Don't worry it will combine well with the pulled pork and you can use as much as you want.
Toast the peanuts in a pan until they are slightly browned.
Pull your pork neck while grilling your taco shells.
Put some vegetables on the tacos, add some pulled pork on top of it. Season with the mojo verde and finish with some toasted peanuts!