Tacos de Cochinita Pibil
A traditional Mexican dish from the Yucatan Peninsula, Cochinita Pibil features slow-roasted pork marinated in achiote paste and spices, served in warm corn tortillas with tangy pickled red onions.
Nutrition
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Difficulty Level: easy
30 min Prep
4 hr Cook
4 hr 30 min Total
10 Servings
Ingredients
- 3 lbs pork shoulder
- 1/2 cup achiote paste
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- Banana leaves or aluminum foil (optional)
- 20 corn tortillas
- 2 large red onions, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 habanero pepper, thinly sliced (optional)
Instructions
- In a large mixing bowl, combine achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, black pepper, and salt. Stir until well mixed to form a marinade.
- Cut the pork shoulder into large chunks and place them in a large resealable bag or a container. Pour the marinade over the pork, ensuring all the pieces are well coated. Seal the bag or cover the container, then refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 300°F (150°C).
- Line a large baking dish with banana leaves (if available) or aluminum foil to prevent the pork from sticking and to impart additional flavor (or use foil if banana leaves are not available).
- Transfer the marinated pork into the prepared baking dish. Cover with banana leaves or foil, then place in the oven. Cook for 4 hours or until the pork is exceptionally tender and easy to shred.
- While the pork is cooking, combine sliced red onions, apple cider vinegar, sugar, salt, oregano, and habanero pepper in a medium bowl. Let the mixture sit at room temperature for at least 30 minutes, allowing the flavors to meld and the onions to soften.
- About 10 minutes before serving, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- Shred the cooked pork using two forks. To serve, place a generous amount of shredded pork on a warm tortilla, then top with pickled red onions. Enjoy your flavorful Tacos de Cochinita Pibil.
