Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

This pibil recipe, prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork

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Ingredients

• 4 oz. achiote paste, such as El Yucateco (mexgrocer.com)
• 1 cup fresh lime juice
• 1 cup fresh orange juice
• 1 1⁄3 cups white vinegar
• 3 tbsp. dried oregano, preferably Mexican (mexgrocer.com)
• 2 tsp. Kosher salt, plus more, to taste
• 4 lb. boneless pork shoulder, cut into 2" pieces
• 2 (28"-long) banana leaves
• 2 cups boiling water
• 1 medium red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 habanero peppers, thinly sliced
• 1 bay leaf
• Corn tortillas, warmed, for serving
• Roughly chopped cilantro, sliced radishes, and lime wedges, for serving

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Instructions

1. Make the pork: Combine achiote paste, lime and orange juices, 1⁄3 cup
   vinegar, and the oregano in a blender; season with salt and purée until
   smooth. Strain marinade through a fine-mesh sieve into a bowl; add pork
   and toss to combine. Line the bottom of a 6-qt. Dutch oven with banana
   leaves, letting the excess hang over the side of the pot. Add pork and its
   marinade; fold leaves over pork and place lid on pot; bring to a boil.
   Reduce heat to medium-low; cook until pork is tender, about 2 1⁄2 hours.

2. Meanwhile, stir water and onion in a bowl; let sit 3 minutes and drain.
   Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf;
   cover and let sit at room temperature for at least 1 hour before serving.

3. Unwrap and transfer pork to a cutting board; shred into bite-size pieces
   and transfer to a bowl. Stir in 1 cup cooking liquid from the pot. To serve,
   divide pork between tortillas; top with pickled onion mixture, the cilantro,
   and radishes.
   Serve with lime wedges.

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This Recipe Is Published Here

bon appetit