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Recipe courtesy of Guisados

Show: Heat Seekers

Episode: Los Angeles

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Total:: 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 chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Guisados' Cochinita Pibil Tacos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 4 to 6 servings
Ingredients: 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); Corn tortillas; Vinegar-pickled onions; Your favorite habanero salsa (the hotter the better!); Chopped fresh cilantro; Lime wedges