Cochinita Pibil Tacos

1. 1
   prep

   Make the pickled red onions.

   1.In a small bowl, whisk together ¼ cup white vinegar, ¼ cup water, and ½ tsp sugar until dissolved.

   2.Add the thinly sliced red onion, ensuring it is fully submerged.

   3.Set aside at room temperature for at least 30 minutes while you prepare the pork.
2. 2
   prep

   Blend the achiote marinade.

   1.In a blender, combine the achiote paste, orange juice, lime juice, 2 tbsp white vinegar, garlic cloves, ground cumin, dried oregano, ground allspice, salt, and black pepper.

   2.Blend on high speed until completely smooth, scraping down the sides as needed.

   TIPThe marinade should be the consistency of a thick smoothie. If it's too thick to blend, add a tablespoon of water.
3. 3
   prep

   Marinate the pork.

   1.Place the pork shoulder chunks in a large bowl.

   2.Pour the achiote marinade over the pork and use your hands to massage it into every piece until well coated.

   3.Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
4. 4
   prep

   Line the pot with banana leaves.

   1.Preheat your oven to 325°F (160°C).

   2.Quickly pass each banana leaf over a gas flame or hot electric burner until pliable and slightly glossy.

   3.Line a heavy Dutch oven with the softened banana leaves, letting the excess hang over the edges.

   TIPWilt the leaves until they are flexible to avoid cracking. If you can't find banana leaves, use two layers of parchment paper instead.
5. 5
   roast · ~180 min

   Slow-roast the pork.

   1.Transfer the marinated pork and all the marinade into the banana leaf-lined pot.

   2.Fold the overhanging banana leaves over the pork to create a sealed parcel.

   3.Cover the pot tightly with the lid and transfer to the oven.

   4.Bake for 3 hours, or until the pork is fall-apart tender and shreds easily with a fork.

   TIPDo not peek during the first 2 hours. Keeping the lid on traps the steam, which is essential for tender meat.
6. 6
   prep

   Shred the pork.

   1.Carefully remove the pot from the oven. Use tongs to peel back the banana leaves.

   2.Transfer the tender pork chunks to a large bowl or a sheet pan.

   3.Use two forks to shred the meat into bite-sized pieces.

   4.Pour the rich cooking juices from the pot over the shredded pork and toss to coat.

   TIPTaste the pork and add an extra pinch of salt if needed, but remember the pickled onions will add a tangy pop.
7. 7
   grill

   Warm the corn tortillas.

   1.Heat a dry comal or cast-iron skillet over medium-high heat.

   2.Warm each tortilla for about 30 seconds per side, until pliable and slightly charred in spots.

   3.Stack the warmed tortillas in a clean kitchen towel to keep them soft and hot.

   TIPA quick char on the tortillas adds a subtle smoky flavor that pairs beautifully with the roasted pork.
8. 8
   assemble

   Assemble the tacos.

   1.Place a generous mound of the shredded cochinita pibil onto the center of each warm corn tortilla.

   2.Top with a tangle of drained pickled red onions.

   3.Garnish with fresh chopped cilantro.

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