Yucatan Achiote-Citrus Cochinita Pibil Tacos
Pork shoulder rubbed in a vivid achiote and sour orange marinade, wrapped in banana leaves, and slow-roasted until it melts into impossibly tender, rust-red shreds. Served in warm corn tortillas with fiery habanero-pickled red onions that cut through the richness with electric acidity and heat. This is the dish that defines the Yucatan Peninsula.
Ingredients
- 3.5 lbs boneless pork shoulder
- 4 tablespoons achiote paste
- 1/2 cup sour orange juice (or 1/3 cup orange juice plus 3 tablespoons lime juice)
- 4 cloves garlic
+ 13 more ingredients
Instructions
Blend the achiote paste, sour orange juice, garlic, cumin, oregano, black pepper, salt, and vinegar until completely smooth. Score the pork shoulder deeply with a knife in a crosshatch pattern and rub the marinade into every crevice. Refrigerate for at least 2 hours or overnight.
Make the pickled onions: toss the sliced red onions and habanero with lime juice, salt, and oregano. Refrigerate for at least 1 hour, tossing occasionally. They will turn a brilliant magenta.
Preheat the oven to 300 F. Line a Dutch oven or deep roasting pan with overlapping banana leaves, allowing plenty of overhang on all sides.
Place the marinated pork in the center of the banana leaves and pour any remaining marinade over the top. Fold the banana leaves over the pork to enclose it completely, creating a sealed packet.
Cover the Dutch oven tightly with its lid or seal the roasting pan with a double layer of aluminum foil. Roast for 3 to 3.5 hours until the pork is falling-apart tender and shreds effortlessly.
Remove the pork from the banana leaves and shred it with two forks, mixing in the concentrated cooking juices from the bottom of the pot. The meat should be glistening and deeply colored.
Warm the corn tortillas on a comal or dry skillet. Fill with the cochinita pibil, top generously with the habanero-pickled red onions, and finish with fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI