Pork ribeye roast is marinated in a delicious mojo criollo, a Cuban marinade with a garlic, orange and lime citrus base then slow cooked to fork tender perfection. Fill some tortillas and you have a taco party!
The pork ribeye roast is from Tyson. It’s boneless and just the right, compact size for our family. It’s what we use the most when we make something with pork.
Every few months, mom places an order with MexGrocer online. Buying online is simply easier, especially right now, in the middle of a medical crisis. It also means that we can browse leisurely which means that I usually give her kind of a big wish list.
My latest MexGrocer wish list items included this Goya Mojo Criollo. We have three bottles of it so I have a couple of other opportunities to test it out more.
What is Mojo Criollo?
Mojo Criollo (mo-hoh cree-oyo) is a citrus based “creole” marinade. It’s mainly used in Cuban cooking. I didn’t realize it was Cuban until I finished the tacos and started looking for more information about it because it tastes so good! I wanted to see what others have done with it.
If you’re unable to find this marinade, you can substitute your own blend of orange and lemon juices with garlic and seasonings.
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Even though this recipe turns out to be mostly Cuban, I’m going to put it in the Mexican category here so it can be found more easily. If I make some other Cuban dishes (accidental, like this time, or otherwise), I’ll make a Cuban category too.
At some point, I may need to make a Puerto Rican category as well, so I can represent the Puerto Rican side of my family.
Is that Beer?
Yes, that’s a bottle of beer in the list of ingredients. This recipe calls for one bottle of any brand of beer. Don’t worry. I’m 15 but I’m not stupid. Mom took care of adding the beer.
If you don’t have beer, substitute with apple cider, beef or chicken stock or even a can of Coke. We just happened to have a bottle of beer in the refrigerator, probably because mom bought it to make beer-cheese bread.
Don’t worry about the alcohol content. It’s cooked off (evaporated) from simmering for so long in the Crock Pot.
Let’s Talk About the Tortillas
Okay, so I haven’t tried to make my own corn tortillas yet. Don’t judge. I still have PLENTY of time, right?
If you are going to use commercially made tortillas like me, you can make them much better by not trying to eat them “raw”, straight out of the bag.
When you make tacos, I recommend that you fry up the tortillas instead of just heating them up. Heating them up is great but they are so soft and I like them a little more sturdy to handle as much filling as possible. Is that just me?
You can fry the tortillas on a hot, dry skillet or you can spray them with a little bit of oil before frying them.
My favorite is to use the iron skillet we have that makes grill marks. I used it to make a steak and it looks so much like it was cooked on the outdoor grill. It makes beautiful grill marks on tortillas too.
Are These Tacos Gluten Free?
Ordinarily, corn tortilla tacos would be gluten free for the most part. These tacos would be gluten free except well, the beer. ha! Just use one of the substitutions above and you will have naturally gluten free very easily.
More Tacos, Please!
Because I love tacos and I know you love them too, you’ll want to check out these other recipes here.
- Baked Cheeseburger Rolled Tacos
- Chipotle Barbacoa Beef
- Chicken Tinga Tacos Dorados
- Chile Lime Shrimp Tacos with Avocado Cream
Be sure to browse all our Mexican food recipes for more ideas.
Try this amazing Shrimp in Chipotle Cream wrapped in a corn tortilla because shrimp tacos. Yum!
Cuban Mojo Pork Tacos
- 6 quart Crock Pot (slow cooker)
- 2 pounds Pork Loin Roast, like Tyson Pork Loin Ribeye Roast
- 12 ounces Goya Mojo Criollo Marinade
- 1 teaspoon Goya Sazonador Total, or other all purpose seasoning blend of your choice
- 2 tablespoons Olive Oil, or cooking spray if using a non-sticking skillet
- 12 ounces Beer, any brand
- 2 Oranges
- 1 Lime
- 1 Red Bell Pepper, cut into slivers
- ½ Onion, cut into slivers
- 16 Corn Tortillas
- Slice pork roast into about 4 or 5 thick pieces (about 1 to 1 ½ inches per slice). Place in gallon size plastic storage bag with marinade. Place in refrigerator, inside a bowl (just in case of drips). Let marinate for 3 hours or overnight.
- Remove pork roast from marinade. Blot with a paper towel to remove most of the marinade. Sprinkle with Sazonado and rub into meat.
- In skillet, over high heat, sear pork in one tablespoon olive oil, about 2-3 minutes each side.
- Place pork in Crock Pot. Cut oranges and lime in half, squeeze into Crock Pot, over pork and place the entire fruit into the Crock Pot as well. Pour in bottle of beer.
- Cook until fork tender in slow cooker for 3-4 hours on high or 5-7 hours on low.
- Remove cooked pork and shred with a fork. Remove two cups of juices from crock pot and strain, if necessary, to remove any fruit seeds. Stir together shredded pork and strained meat juices. Add more meat juices, if desired.
- Slice bell pepper and onion into slivers and saute over medium high heat in about one tablespoon olive oil. Set aside.
- Prepare corn tortillas in your preferred method. (See post for more information.)
- Serve immediately by placing pork inside tortilla with sauteed pepper and onions. Add any other toppings you like.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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