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Try SavoraCochinita Pibil Tacos with Pickled Onions
Slow-roasted pork marinated in achiote paste and citrus juices, resulting in tender, flavorful meat perfect for tacos. Served with vibrant pickled onions for a delightful contrast.
Ingredients
- Pork shoulder3 lbs
- Achiote paste4 oz
- Orange juice1 cup
- Lime juice1/2 cup
- White vinegar1/4 cup
- Garlic6 cloves
- Cumin1 tsp
- Oregano1 tsp
- Salt2 tsp
- Black pepper1/2 tsp
- Red onion1 large
- White vinegar1/2 cup
- Water1/4 cup
- Sugar1 tbsp
- count Corn tortillas12
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Learn MoreMethod
Cut the pork shoulder into large chunks.
In a blender, combine achiote paste, orange juice, lime juice, vinegar, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
Marinate the pork in the achiote mixture for at least 4 hours, or preferably overnight, in the refrigerator.
Preheat oven to 325°F (160°C).
Place the marinated pork in a Dutch oven or oven-safe pot. Cover tightly with a lid or aluminum foil.
Bake for 3-4 hours, or until the pork is very tender and easily shredded.
While the pork is cooking, prepare the pickled onions: thinly slice the red onion.
In a small saucepan, combine vinegar, water, and sugar. Bring to a simmer and stir until the sugar dissolves.
Pour the hot vinegar mixture over the sliced onions. Let them sit for at least 30 minutes, or until they turn a vibrant pink color.
Once the pork is cooked, shred it with two forks.
Warm the corn tortillas.
Serve the cochinita pibil in the warm tortillas, topped with pickled onions. Garnish with fresh cilantro if desired.
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