Tacos de Cochinita Pibil con Habanero
Tender, citrusy pulled pork with habanero heat, finished with quick-pickled onions and fresh cilantro. A weeknight take on Yucatecan cochinita pibil that tastes like slow-cooked tradition.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb pork shoulder, boneless
- 1 whole orange (juiced)
- 1 whole lime (juiced)
- 1 whole habanero pepper
- ½ whole red onion
- 12 count corn tortillas
Instructions
- 1
Cut pork into 3-inch chunks. Place in a large pot with orange juice, lime juice, and 1 cup water.
- 2
Add whole habanero and 1 tsp salt. Bring to a boil, then reduce heat to low.
- 3
Cover and simmer 18–20 minutes until pork shreds easily with a fork.
- 4
Remove from heat. Discard habanero. Using two forks, shred pork into bite-size pieces.
- 5
Thinly slice red onion. Toss with 1 tbsp lime juice and a pinch of salt; let sit 1 minute.
- 6
Warm tortillas in a dry skillet 30 seconds per side until pliable.
- 7
Fill each tortilla with shredded pork, pickled onion, and a small pinch of habanero heat if desired.
- 8
Serve immediately with extra lime wedges on the side.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- two forks
- 12-inch skillet
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