Mojo Pork Tacos on a Duck Fat Tortilla with Cilantro Lime Slaw and Avocado Crema
If you’re craving something bold, fresh, and packed with flavor, these mojo pork tacos are it. The pork cooks low and slow until it’s fall-apart tender, then gets a quick broil for those crispy, caramelized edges. Paired with a bright cilantro-lime slaw, soft homemade tortillas, and a creamy avocado-lime crema, every bite hits that perfect balance of rich, zesty, and just a little bit spicy. It’s the kind of meal that feels a little extra in the best way, but is still totally doable at home.
-Elise Jesse
For the Mojo Pork
2 pork tenderloins
½ tablespoons taco seasoning
1 cup of Mojo marinade (I love this Mucho Mojo Marinade)
1 cup chicken broth
Directions:
Place all ingredients into your crockpot on high for 4 hours or on low for 8 hours. I cooked mine for 4.5 hours; you want the pork to shred easily without resistance.
Once cooked, set your oven on broil and line a baking sheet with parchment paper. Place shredded mojo pork onto the baking sheet and broil for 2-3 minutes until you see the edges caramelize.
Pour crockpot liquid back over the pork and serve.
Cilantro Lime Slaw
1 head of purple cabbage
½ red onion, sliced thin
1 cup cilantro, chopped
1 jalapeno, sliced thin and cut in half
Zest and juice from one lime
3 tablespoons of olive oil
1 tsp cumin
½ tsp coriander seeds, ground is fine
Salt and pepper to taste
Directions For Slaw
While the Mojo Pork cooks, shred your cabbage into a large bowl and add red onion, jalapeno, cilantro, lime juice and zest, olive oil, coriander, cumin, salt, and pepper, and mix to coat.
Store covered in the refrigerator until pork is finished cooking.
Tortillas (Makes 12)
3 cups All-Purpose Flour
1 ½ tsp baking powder
2 tsp salt
¼ cup + 3 tablespoons of Duck fat, you can also use melted, unsalted butter or lard. Rendered duck fat is my favorite flavor.
1 cup of lukewarm water; you might not use all of this.
Directions
In a large bowl, combine your flour, baking powder, and salt, and create a well in the middle.
Gently melt the fat you’re using and pour it into the middle of the well.
Mix and add warm water about ¼ cup at a time until you get a dough that is soft and pulls away from the sides of the bowl when kneaded.
Knead for 5-8 minutes until the dough is smooth and elastic, cover with a damp cloth, and rest for 45 minutes.
Divide your dough into 12 equal portions; they don’t have to be perfect. Roll each into a small ball, then cover for 15-30 minutes.
Heat your cast-iron skillet to medium-high heat and have a clean kitchen towel ready to place tortillas in after cooking to keep them from drying out.
Roll out each dough ball onto a clean, floured work surface, rotating the dough after each roll with the rolling pin to get a circular shape (doesn’t have to be perfect).
Once you can see your fingers through the dough, you know you’re ready to cook them. Lay the tortillas one by one on the hot skillet. Once you see those bubbles forming (45 seconds to 1 minute), flip them and cook for another 20-30 seconds.
Place each one into the clean kitchen towel immediately after cooking to keep them soft.
Avocado-Lime Crema
1 ripe avocado
1/3 cup Greek yogurt
1 tablespoon lime juice
Zest from half a lime
1 garlic clove, microplane or mince
½ tsp onion powder
¼ tsp salt + more to taste
2 tablespoons cilantro
Directions
Mash avocado before adding Greek yogurt, lime zest and juice, garlic, onion powder, salt, and cilantro. Taste and store in an airtight container until ready to use.
Building your tacos
Warm tortillas; add crema before topping with Mojo pork, cabbage slaw, cotija cheese, jalapenos, and cilantro. Enjoy!