Cuban Pork Tacos with Plantains

Gluten-free corn tortillas are used to make these tasty Cuban-style pork tacos, which are topped with crispy fried plantains and soft slow-cooked pork.

Ingredients:

• 2 lbs pork shoulder, trimmed and cut into chunks
• 1 cup orange juice
• 1/2 cup lime juice
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 2 ripe plantains, peeled and sliced
• 2 tbsp olive oil
• 12 corn tortillas, gluten-free

Instructions:

In a crock pot, combine pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper

Cover and cook on low for 6-8 hours or until pork is tender and easily shredded

In a skillet, heat olive oil over medium heat

Fry plantain slices until golden brown, about 2-3 minutes per side

Remove from skillet and drain on paper towels

Using two forks, shred the cooked pork in the crock pot

Warm corn tortillas in a dry skillet or microwave

Assemble tacos by filling each tortilla with shredded pork and topping with fried plantains

Serve hot and enjoy