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
Assembly
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 1249
Fat 70g
Carbs 78g
Fiber 3g
Sugar 13g
Protein 60g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
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. Step
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. Step
Remove 5 tablespoons of the glaze and set aside.
5. Step
Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
6. Step
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. Step
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. Step
Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
9. Step
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. Step
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.
