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Cubano Tacos


for 6 servings

Rum-Glazed Pork

  • 1 pork loin
  • 3 ½ teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup brown sugar (50 g)
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ cup Captain Morgan® Sliced Apple Spiced Rum (120 mL)

Spicy Mustard Sauce

  • ½ cup yellow mustard (120 g)
  • 6 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon cayenne pepper


  • 4 cups shredded swiss cheese (400 g)
  • 16 flour tortillas, warmed (16 in - 40 cm )
  • 10 oz smoked deli ham (300 g), chopped into 1-inch (2.5 cm) squares
  • 1 cup bread-and-butter pickle slices (150 g)
  • ⅓ cup fresh cilantro (15 g), chopped

Nutrition Info

  • Calories 1191
  • Fat 64g
  • Carbs 71g
  • Fiber 28g
  • Sugar 8g
  • Protein 66g

Estimated values based on one serving size.

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  1. Preheat the oven to 375°F (190°C).
  2. Prepare the pork: Using a sharp knife, score the top of the pork in a criss-cross pattern. Rub with 1½ teaspoons salt and 1½ teaspoons pepper, then set in a large baking dish.
  3. Make the glaze: Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Whisk in the brown sugar, 2 teaspoons salt, ½ teaspoon pepper, the cumin, smoked paprika, and chili powder. Add the Captain Morgan® Sliced Apple Spiced Rum and whisk until combined. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 6–8 minutes, or until the glaze has thickened slightly and has the consistency of pancake syrup.
  4. Remove 5 tablespoons of the glaze and set aside.
  5. Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
  6. Place the pork in the oven and roast, basting again with more glaze halfway through, for 65–75 minutes, or until internal temperature reaches 160°F (70°C).
  7. While the pork roasts, make the spicy mustard sauce: In a medium bowl, whisk together the mustard, mayonnaise, olive oil, white wine vinegar, and cayenne until smooth.
  8. Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
  9. Cut the pork into ½-inch (1.24 cm) slices, then chop into 1-inch (2.5 cm) pieces. Keep warm until ready to serve.
  10. To assemble the tacos, sprinkle ¼ cup (25 g) shredded Swiss cheese onto a warm tortilla. Layer with about ½ ounce deli ham, about 2 ounces of roasted pork, 3–4 pickle slices, and a drizzle of spicy mustard sauce. Garnish with fresh cilantro.
  11. Enjoy!
Cubano Tacos