Entree: Cuban Pulled Pork Tacos Paired with Vintner’s Reserve Pinot Noir
Hello, hello! Lauren here from LaurenKelp.com & today is part two of our Cuban feast! Have no idea what I am talking about? Check out the most delicious plantain appetizer & wine pairing over here & then hop on back.
So, you’ve made your delicious plantains & they are a smashing success – what next? Cuban pulled pork tacos, of course! No one can say ‘no’ to a well-made taco & these about top the list. And, as always, these puppies are deceptively easy to prepare! Don’t believe me, I’ll show you…
Tacos are an absolute dream when entertaining. They are fantastically easy to plate, they are always a crowd-pleaser & easy to substitute things if you have a guest with dietary restrictions.
I have a particular fondness for these bad boys because you have to make the meat ahead of time! No one wants to be stuck in the kitchen while all the fun is happening around the table, so why not plan ahead and let you food do the work for you!
Less time in the kitchen, more time with friends, and delicious food all around – who is the hostess with the most-ess now?!
Despite being relatively easy to cook, this dish packs a serious punch! Full of delicious citrus flavors (thanks to the lime & oranges), a bit of heat from the jalapeños, and a little cream from the cotija, this entree can hold it’s own! Plus, when you add in the flavors from your glass of Kendall-Jackson Vintner’s Reserve Pinot Noir, the whole evening just went up a level.
When I am in the kitchen prepping a dish, I always like to have a few sips of the wine I am serving to make sure everything mixes well. This way, if one flavor overpowers another, you can dial something back. To me, wine & food are the best of friends, so why not make sure they compliment each other?
For more food and wine pairing tips, visit the Entertaining section of our website.
- 2-3 lbs pork tenderloin
- 4 cloves of garlic, minced
- 1.5 jalapeños, minced
- 1 cup fresh cilantro leaves, finely chopped
- kosher salt & fresh cracked black pepper
- 3-4 limes, juiced
- 1 orange, juiced
- 2 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
- Using a sharp knife, poke 4-5 homes in pork tenderloin.
- Warm olive oil in a large skillet over medium high heat. Add pork and brown on all sides.
- Using a blender or hand mixer, combine the garlic, jalapeño, cilantro, salt and pepper to make a paste.
- Add the lime juice, orange juice, vinegar and olive oil. Shake well to combine.
- Remove pork from skillet and place in slow cooker.
- Pour marinade over pork, an set slow cooker on low for 8 hours.
- When pork is finished cooking, remove form slow cooker and place on large cutting board. Using two forks, shred the pork.
- Remove all remaining liquid from slow cooker except for 1 cup and place shredded pork back into the pot. Cook on low for 15-20 minutes.
- Serve on warm corn tortillas with shredded cabbage, fresh cilantro, cotija cheese and lime.
So right about now in our little dinner party play book, the fried plantain appetizers have been devoured, the pulled pork tacos are being plated, the wine glasses have been re-filled, and you are totally nailing your dinner party!
Sit back, relax, have a great dinner, but don’t forget to leave room for dessert!
Photography by Constance Higley