Cochinita Asada
Citrus-marinated pork shoulder, seared until caramelized and tender. Served with warm tortillas, pickled onions, and fresh cilantro for a weeknight version of the Yucatecan classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, sliced 1/4-inch thin
- 1 whole orange (juiced)
- 1 whole lime (juiced)
- 1.5 tbsp annatto paste (or paprika + 1/2 tsp cumin)
- 1 whole red onion, thinly sliced
- 8 whole warm flour tortillas
Instructions
- 1
Stir together orange juice, lime juice, annatto paste, and a pinch of salt in a bowl until smooth.
- 2
Toss pork slices with the marinade and let sit 5 minutes while you heat oil in a large skillet over medium-high.
- 3
Working in batches, sear pork 2–3 minutes per side until edges are caramelized and no longer pink inside.
- 4
Toss red onion with a pinch of salt and squeeze of lime; set aside as a pickled garnish.
- 5
Pile cooked pork onto warm tortillas and top with pickled onion and fresh cilantro.
Tools you’ll need
- small bowl
- large skillet (12-inch preferred)
- tongs or spatula
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