I realized later what a great idea it would have been to add Swiss cheese to the top of these to make them more authentic. Unfortunately, my refrigerator was all out of Swiss Cheese today.
- 1 Pork Butt
- 1 Bottle of Stubb's Sweet Black Pepper Marinade
- 5 Gherkin Dill Pickles
- 1 Tbs of pickled Pepperoncini peppers
- 1 1/2 Tbs of Brown Mustard
- 1 Tbs of the juice from the pickled Pepperoncini pepper container
- Guerrero White Corn Tortillas
- 1 Tbs Queso Fresco -would recommend using Swiss Cheese if you plan this meal unlike me!
- 1 Tbs Oil
- Take the pork butt out of the package and poke holes throughout the pork butt with a fork to let the marinade soak through the pork.
- Put the pork butt into the crock pot base and add the bottle of Stubb's Sweet Black Pepper Marinade. Add water to the Stubb's bottle and continue to fill with water until the pork butt is covered with liquid.
- Let the pork butt marinade overnight in the refrigerator. In the morning, put the base into the crock pot, cover, and cook for 8 hours on the low setting.
- Heat up a skillet over medium-high heat with a tablespoon of oil. Once heated, add the corn tortillas to the oil and cook each side for about 30 seconds or until just before each side starts to become a little hard. This is my favorite way to cook corn tortillas. It adds a little texture to the softness of the tortilla.
- Dice up the gherkin dill pickles and the pepperoncini peppers.
- In a bowl, add the peppers, pickles, and brown mustard to make the pickle and pepperoncini mustard sauce. Add a little of the pepperoncini pepper juice to the sauce to thin it out.
- Assemble your taco! Shred your wanted amount of pulled pork with two forks. Add them to your cooked tortillas. Top with the pickle and pepperoncini mustard sauce. Then add the cheese to the top.
- Congratulations! You are now a Cuban!