Ingredients
1wholepork loin
3½tspkosher salt divided
2tspfreshly ground black pepperdivided
2tbspolive oil
2clovesgarlicminced
¼cupbrown sugar
½tspground cumin
½tspsmoked paprika
½tspchili powder
½cupApple Spiced Rum
½cupyellow mustard
6tbspmayonnaise
2tbspextra virgin olive oil
1tbspwhite wine vinegar
1tspCayenne pepper
4cupsShredded Swiss Cheese
16pcsflour tortillaswarmed
10ozsmoked deli hamchopped
1cuppickles
⅓cupfresh cilantrochopped
Preparation
Preheat the oven to 375 degrees F.
Using a sharp knife, score the top of the pork in a criss-cross pattern. Rub with salt and pepper, then set in a large baking dish.
Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant.
To make the glaze, start by whisking together the brown sugar, salt, pepper, cumin, smoked paprika, and chili powder.
Add the 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 to 8 minutes, or until the glaze has thickened slightly and has the consistency of pancake syrup. Set aside.
Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
Place the pork in the oven and roast, basting again with more glaze halfway through, for 65 to 75 minutes, or until internal temperature reaches 160 degrees F.
In a medium bowl, whisk together the mustard, mayonnaise, olive oil, white wine vinegar, and cayenne until smooth. This will serve as the spicy mustard sauce.
Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
Cut the pork into thin slices. Keep warm until ready to serve.
To assemble the tacos, sprinkle shredded Swiss cheese onto a warm tortilla. Layer with deli ham, roasted pork, pickle slices, and a drizzle of spicy mustard sauce. Garnish with fresh cilantro.
