Cochinita Pibil Tacos

From Yucatán kitchens, cochinita pibil takes its name from pit cooking, or pib. Slow-marinated pork shoulder in achiote and citrus, often wrapped in banana leaves, fills soft tacos with deep earthy heat and bright tang.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs pork shoulder (Boston butt)
• 3.5 oz achiote paste
• 1 cup orange juice
• 1/3 cup lime juice
• 6 cloves garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 large banana leaves
• 1 medium white onion
• 1 habanero or jalapeño pepper
• 3/4 cup apple cider vinegar
• 1 tbsp sugar
• 8 small corn tortillas
• 1/2 cup chopped fresh cilantro

Instructions

1. 1Cut the pork shoulder into 3-inch chunks and place in a large bowl.
2. 2In a blender combine the achiote paste, orange juice, lime juice, garlic cloves, cumin, oregano, salt, and black pepper; blend until smooth.
3. 3Pour the marinade over the pork, toss to coat, cover and refrigerate at least 4 hours or overnight (overnight preferred).
4. 4Preheat oven to 325 °F. Line a Dutch oven or deep baking dish with the banana leaves, letting them overhang the sides.
5. 5Add the marinated pork and all the marinade to the lined dish. Fold the banana leaves over the top to cover the meat.
6. 6Cover tightly with foil or lid and bake for 3 to 3½ hours until the pork is fall-apart tender.
7. 7While the pork cooks, make the pickled onions: thinly slice the white onion and the habanero or jalapeño. Place in a jar with apple cider vinegar, sugar, and salt. Let sit at room temperature at least 30 minutes (or refrigerate up to 1 week).
8. 8Remove the pork from the oven. Let rest 10 minutes, then shred the meat with two forks directly in the pan, mixing it with the cooking juices and softened banana leaves (discard any tough leaf pieces).
9. 9Warm the corn tortillas on a dry skillet or over an open flame until soft and lightly charred.
10. 10Assemble tacos: spoon pulled pork onto each tortilla, top with pickled onions and chopped cilantro. Serve immediately with extra lime wedges if desired.