Cubano Tacos

Servings 12 tacos


  • 1 Smithfield Slow Smoked Mesquite Flavor Loin Filet

For the mustard sauce:

  • 1 cup sour cream
  • 1/4 cup yellow mustard
  • 1/4 - 1/2 teaspoon chipotle chile powder

To assemble tacos:

  • 12 corn tortillas
  • 1/2 cup diced ham
  • 1 cup shredded swiss cheese
  • 1/2 cup sliced pickles
  • cilantro and limes for garnish


  1. Preheat charcoal or gas grill.
  2. Slice Smithfield Slow Smoked Mesquite Flavor Loin Filet into 1-inch pieces. Grill 4 - 5 minutes, or until the pork releases easily from the grill. Flip and grill another 5 minutes or so, until the internal temperature reaches 145F. Remove from heat and set aside to rest.
  3. To make the mustard sauce, whisk together sour cream, mustard, and chipotle chili powder.
  4. When ready to assemble tacos, cut pork into bite-size pieces. Grill tortillas over indirect heat until soft, just a few seconds on each side. Layer pork, diced ham, swiss cheese, and pickes. Drizzle with mustard sauce and top with fresh cilantro and a squeeze of lime juice, if desired.