Tacos de Cochinita Pibil
Directions
- 1Start with some orange juice, grapefruit juice and lime juice.
- 2Add a whole bunch of garlic and the spices that were listed on the screen along with some achiote paste.
- 3Heat up some banana leaves.
- 4Cut up the pork shoulder into smaller pieces.
- 5Line an aluminum pan with banana leaves.
- 6Add the pork, bay leaves, one onion, and the marinade.
- 7Tightly wrap it up like a little present.
- 8Place the aluminum pan into the smoker at 250 degrees for 6-8 hours until it reaches an internal temperature of 180 degrees Fahrenheit with a 3-minute rest.
- 9Alternatively, place it in the oven at 350 degrees Fahrenheit for about 4 hours until it hits 180 degrees Fahrenheit and has a 3-minute rest.
- 10Shred the pork and leave it in its juices.
- 11Get some corn tortillas.
- 12Add some of the cochinita pibil on each tortilla.
- 13Top with salsa, pickled red onions, cilantro, and lime juice.
Ingredients
- 4 oz achiote
- 2 tsp Mexican oregano
- 1 tsp whole cumin
- 1 tsp whole black pepper
- 0.25 tsp allspice
- 0.25 tsp whole cloves
- 1 tbsp salt
- 4 oz achiote paste
- 1 cup orange juice
- 0.33 cup grapefruit juice
- 0.5 cup lime juice
- 6 garlic cloves
- 5 lb boneless pork shoulder
- 1 onion
- 4 bay leaves
- corn tortillas
- salsa
- pickled red onions
- cilantro
- lime
Equipment
blenderknifealuminum pantongssmokerovenfork
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