Step 1

Preheat the oven to 375°F (190°C).

Step 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.

Step 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.

Step 4

Remove 5 tablespoons of the glaze and set aside.

Step 5

Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.

Step 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).

Step 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.

Step 8

Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.

Step 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.

Step 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.

Step 11

Enjoy!