Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise

Why Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise?

Imagine biting into tender, juicy pork infused with the tropical sweetness of guava, tangy sour orange, and a touch of smoky chipotle heat—all wrapped inside a warm corn tortilla. Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise awaken your taste buds with a riot of flavors and textures. This recipe transforms classic Cuban flavors into a festive taco, balancing sweet, spicy, and refreshing notes that create a truly memorable meal perfect for any occasion.

Health Benefits & Nutrition

The star protein, pork butt, provides a rich source of high-quality protein essential for muscle repair and energy. It’s also packed with B vitamins, such as B6 and B12, that support brain health and red blood cell formation (NIH). Guava glaze brings in natural antioxidants and vitamin C, boosting your immune system and aiding skin vitality.

The sour orange and lime juice in the slaw offer a low-calorie source of vitamin C and flavonoids, known for their anti-inflammatory properties (Journal of Agricultural and Food Chemistry). Red cabbage and jicama provide dietary fiber that promotes digestion and gut health.

If you have allergies, note that the chipotle mayonnaise includes mayo (eggs) and may not be suitable for those avoiding eggs or on specific elimination diets. Pregnant women should consume moderate amounts of pork cooked thoroughly to avoid any foodborne illnesses.

Ingredients & Preparation

Recipe Card

Prep Time	Cook Time	Total Time	Servings	Calories	Diet Tags
20 minutes	4 hours	4 hours 20 minutes	8 tacos	450 kcal per serving	Gluten-Free, Dairy-Free Option

Full Ingredient List

• 4-pound boneless pork butt
• 3/4 cup canola oil
• 1/2 cup fresh oregano leaves, chopped
• 10 cloves garlic, finely chopped
• Kosher salt, to taste
• 1 1/2 cups guava jelly
• 1/4 cup Dijon mustard
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 16 corn tortillas, warmed
• Fresh cilantro leaves, for garnish

For the Chipotle Mayonnaise:

• 3/4 cup mayonnaise
• 2 tablespoons pureed chipotles in adobo sauce
• Juice of 1/2 lime

For the Sour Orange, Red Cabbage, and Jicama Slaw:

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon granulated sugar
• 1/2 jicama, grated
• 1/2 small red onion, grated
• 1/4 head red cabbage, grated
• 1 large carrot, grated
• 3 tablespoons chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large Dutch oven or heavy ovenproof pot
• Box grater
• Mixing bowls
• Sharp knife
• Wooden spoon or spatula
• Tongs
• Small blender or food processor (for chipotle mayo)
• Tortilla warmer or skillet

Tips for Choosing Quality Ingredients

• Pick pork butt with good marbling for juicy, tender results.
• Use fresh oregano instead of dried for a brighter herbal flavor.
• Choose ripe guava jelly with authentic guava content, avoiding overly sugary brands.
• For the slaw, select firm, crisp jicama and vibrant red cabbage to ensure fresh crunch.
• Get chipotles packed in adobo sauce with rich smoky flavor, avoiding artificially flavored options.

Step-by-Step Instructions

Step 1: Prepare and Sear the Pork (20 minutes)

Preheat your oven to 300°F (150°C). Heat 3/4 cup canola oil in a large Dutch oven over medium-high heat. Season the 4-pound pork butt generously with kosher salt and freshly ground black pepper. Sear the pork on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.

Step 2: Make the Guava Glaze and Braise (10 minutes + 3.5 hours baking)

In a bowl, combine 1 1/2 cups guava jelly, 1/4 cup Dijon mustard, 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, chopped oregano, and garlic. Stir well. Pour some of this mixture into the bottom of the Dutch oven. Nestle the seared pork back in, pouring the remaining glaze over the top.

Cover the Dutch oven and bake for 3.5 to 4 hours, until pork is fork-tender and pulls apart easily.

Step 3: Prepare the Sour Orange, Red Cabbage-Jicama Slaw (15 minutes)

While the pork braises, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 tablespoons honey, and 1 tablespoon sugar in a large bowl. Add grated jicama, red onion, red cabbage, carrot, and cilantro. Toss to combine. Season with salt and freshly ground black pepper to taste. Refrigerate until ready to serve.

Step 4: Make the Chipotle Mayonnaise (5 minutes)

In a small bowl or food processor, blend 3/4 cup mayonnaise with pureed chipotles and the juice of 1/2 lime until smooth and creamy. Adjust spice level by adding more chipotle if preferred.

Step 5: Assemble Your Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise

Remove pork from oven. Using two forks, shred meat into large, juicy pieces. Warm 16 corn tortillas on a hot skillet or tortilla warmer until pliable and fragrant. Layer pulled pork, a generous helping of slaw, and a dollop of chipotle mayo onto each tortilla. Garnish with fresh cilantro leaves, and serve immediately for a fiesta of golden, tangy, and creamy bites.

Variations & Substitutions

• Protein Swap: Use shredded chicken or beef brisket in place of pork for different protein textures and flavors.
• Mayonnaise Alternative: For a lighter option, substitute Greek yogurt for mayonnaise in the chipotle sauce, maintaining creaminess with less fat.
• Vegan Version: Replace pork with jackfruit, using the same glaze and slaw, and swap mayo for vegan mayonnaise.
• Slaw Variations: Swap jicama with sliced cucumber for a milder crunch, or add pineapple tidbits for tropical sweetness.

Storage & Shelf Life

Refrigeration: Store leftover pulled pork in an airtight container for up to 4 days. Slaw can be kept separately in the fridge for 2–3 days to maintain crispness. Chipotle mayonnaise lasts about 1 week refrigerated.

Freezing: Pulled pork freezes well for up to 3 months. Freeze in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before reheating gently on the stove or in the oven.

Signs of Spoilage: Discard if pork develops a sour smell, slimy texture, or mold. The slaw will look wilted or watery when past freshness. Mayo that separates or smells off should be tossed immediately.

Pro Tips

• For tender pulled pork, low and slow oven cooking is key—avoid rushing by increasing temperature.
• When shredding pork, leave some larger chunks for a pleasing texture contrast.
• Warm tortillas just before serving to enhance aroma and prevent breakage.
• Adjust chipotle mayo spice gradually; its smoky heat can dominate if overused.
• To avoid staining fingers from the red cabbage during grating, wear kitchen gloves or rinse fingers promptly after handling.

When is the best time to eat Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage Jicama Slaw and Chipotle Mayonnaise Recipe?

This dish shines at lunch or dinner, especially during gatherings or festive occasions. The bold flavors make it ideal for summer cookouts or taco nights. You can also prepare it ahead and serve at casual parties or weekend family meals.

Can I use frozen pork butt for this recipe?

Yes, frozen pork butt can be used, but make sure to thaw it completely in the refrigerator before cooking. This ensures even cooking and helps the meat become tender and juicy.

Is there a substitute for guava jelly in the glaze?

If guava jelly is unavailable, you can substitute with apricot jam mixed with a dash of orange zest for a similar sweet-tart profile. This keeps the glaze fruity and vibrant.

How spicy is the chipotle mayonnaise?

The chipotle mayo offers a moderate smoky heat. You can easily control spice level by adjusting the amount of chipotles in adobo used. Start with less and add more for your preferred kick.

Can I make the slaw a day ahead?

Yes, making the slaw a day in advance allows flavors to meld nicely. Store it in an airtight container in the refrigerator. Toss before serving to refresh the crunch.

Are corn tortillas gluten-free?

Yes, most corn tortillas are naturally gluten-free, making them a great choice if you‘re avoiding gluten. Just double-check packaging to ensure no cross-contamination.

How do I reheat the pulled pork without drying it out?

Reheat pork gently over low heat, adding a splash of broth or reserved glaze to keep it moist. Cover and stir occasionally until warmed through.

More Recipes You Will Love

If you’re enjoying these flavors, try our vibrant Chicken with pepita sauce recipe—a beautiful blend of nutty and spicy notes. Or elevate your next Mexican night with our quick and tasty Instant pot taco night, perfect for busy evenings when you want full flavor fast.

Conclusion

Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise offer a delicious twist combining tropical sweetness, smoky heat, and crunchy brightness. This recipe brings fresh, bold flavors to your table with every satisfying bite. Give it a try and share your thoughts or variations—you might inspire others to savor this modern Cuban-Mexican fusion.