Guisados' Cochinita Pibil Tacos

Total Time:
12 hr 15 min
Prep:
15 min
Inactive:
8 hr
Cook:
4 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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.


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