Guisados' Cochinita Pibil Tacos
- Citrus Marinated Pork:
- 2/3 cup lemon juice
- 1/3 cup orange juice
- 1/4 cup white wine vinegar
- 2 tablespoons achiote paste
- 2 pounds pork shoulder
- 10 whole peppercorns
- 6 bay leaves
- 2 cloves garlic
- 1 white onion, diced
- Salt and freshly ground pepper
- Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder)
- Serving Ideas:
- Corn tortillas
- Vinegar-pickled onions
- Your favorite habanero salsa (the hotter the better!)
- Chopped fresh cilantro
- Lime wedges
For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
Serve with hot corn tortillas and your favorite garnishes.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.