Tacos de Cochinita con Habanero
Tender, citrus-marinated pork with fiery habanero heat, served in warm tortillas with pickled onions. Ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2.5 lb pork shoulder, boneless
- 2 whole orange (juiced)
- 2 whole lime (juiced)
- 2 whole habanero pepper
- 4 whole garlic cloves
- 1 tbsp cumin
- 12 whole corn tortillas
- ½ whole red onion
Instructions
- 1
Combine orange juice, lime juice, minced habanero, minced garlic, cumin, salt, and pepper in a bowl.
- 2
Cut pork shoulder into 2-inch chunks. Pat dry with paper towels.
- 3
Place pork in a large pot or Dutch oven. Pour marinade over pork and stir to coat.
- 4
Cover and bring to a simmer over medium heat. Cook for 40 minutes until pork shreds easily with a fork.
- 5
Remove lid and simmer 5 minutes more until liquid reduces slightly and flavors concentrate.
- 6
Shred pork with two forks directly in the pot, stirring to combine with sauce.
- 7
Warm tortillas in a dry skillet over medium heat, 20 seconds per side until pliable.
- 8
Thinly slice red onion. Fill each tortilla with pulled pork, top with onion, and serve with hot sauce.
Tools you’ll need
- large pot or Dutch oven with lid
- cutting board and knife
- 12-inch skillet
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