Cochinita Pibil Tacos

Ingredients

• 3 tablespoons achiote paste
• ¾ cup fresh orange juice
• ¼ cup fresh lime juice
• 2 tablespoons white vinegar
• 4 count whole cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon dried Mexican oregano
• 1.5 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 pounds boneless pork shoulder
• 12 count corn tortillas
• 1 medium white onion
• ½ cup fresh cilantro
• 2 count fresh limes
• 1 count habanero or jalapeño chile
• ½ cup pickled red onion (optional)

Instructions

1. 1

   Make the marinade. In a small bowl, whisk together 3 tablespoons of achiote paste, 0.75 cup fresh orange juice, 0.25 cup fresh lime juice, and 2 tablespoons of white vinegar until the paste dissolves — it should form a smooth, reddish-orange liquid. Crush 4 whole cloves with the bottom of a heavy skillet, then add them to the bowl along with 0.5 teaspoon ground cinnamon, 1 teaspoon dried Mexican oregano, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Stir until the spices are fully incorporated. This is your cochinita pibil paste — it's what gives the pork its distinctive color and flavor.

2. 2

   Score the pork. Remove the 4-pound boneless pork shoulder from its packaging and pat it dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern with cuts about 0.5 inch deep — this helps the marinade penetrate and promotes even cooking. Place the pork in a large, heavy roasting pan or Dutch oven with the fat cap facing up.

3. 3

   Coat the pork evenly with the entire batch of achiote marinade, working it into the scored fat and the sides. Cover the pan tightly with aluminum foil — this is crucial because cochinita pibil is traditionally cooked in a sealed pit, and the foil traps steam and protects the meat from drying out. Let it rest at room temperature for 30 minutes while you preheat the oven.

4. 4

   Roast low and slow. Preheat your oven to 325°F. Once the oven reaches temperature, transfer the foil-covered pan to the middle rack. Roast for 4 to 4.5 hours — the pork is done when it is completely tender and shreds easily with a fork. Every 90 minutes, carefully remove the foil, baste the meat with the liquid that has accumulated in the pan, and re-cover it. The pork should yield no resistance when pierced with a fork.

5. 5

   Rest the pork. Remove the pan from the oven and let it rest for 15 minutes with the foil still in place — this allows the meat to reabsorb some of its juices. Using two forks or a shredding claw, shred the pork directly in the pan, breaking it into bite-sized pieces and mixing it with all the cooking liquid. The pork should fall apart effortlessly and be swimming in a savory, richly-colored sauce.

6. 6

   Warm the tortillas. While the pork rests, wrap 12 corn tortillas in a clean, damp kitchen towel and place them in a dry skillet over medium heat for 1 minute, flipping the bundle halfway through. Alternatively, hold each tortilla directly over a gas flame for 5-10 seconds per side if you have the skill — this creates a light char and improves flavor. Transfer the warm tortillas to a tortilla warmer or back into the towel.

7. 7

   Prep the toppings. Finely dice 1 medium white onion into 0.25-inch pieces — keep the pieces small so they distribute evenly across each taco. Roughly chop 0.5 cup fresh cilantro leaves. Slice 2 fresh limes into wedges. If desired, slice 1 habanero or jalapeño chile into thin rings — remove the seeds first if you prefer less heat.

8. 8

   Assemble. Ladle some of the warm sauce from the roasting pan into a shallow bowl. Skim off any fat from the surface if you prefer, but the fat carries tremendous flavor — the choice is yours. Warm a corn tortilla in your hands or a skillet for 2-3 seconds, then fill it with a generous spoonful of shredded cochinita pibil. Top with 1 teaspoon of diced white onion and a small pinch of cilantro. Serve immediately with lime wedges on the side and habanero slices, pickled red onion, or additional sauce passed at the table so each diner can season to taste.

Tools you’ll need

• small mixing bowl
• whisk
• heavy skillet or mortar and pestle
• sharp knife
• paper towels
• large roasting pan or Dutch oven
• aluminum foil
• oven
• instant-read thermometer
• two forks or shredding claw
• kitchen towel
• cutting board
• chef's knife
• tortilla warmer or bowl
• shallow serving bowl

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