Tacos de Cochinita Pibil | Juan Pablo Fernández

achiote paste

🥗Healthier: spices blend

💰Cheaper: paprika + cumin

Spices blend mimics the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

Cut the pork shoulder into large cubes.

Prepare the marinade by blending achiote paste, orange juice, lime juice, minced garlic, salt, black pepper, sliced onion, bay leaves, and oregano in a blender.

Coat the pork with the marinade and let it marinate in the refrigerator for 24 hours.

Wrap the marinated pork in banana leaves for flavor.

Place the wrapped pork in a slow cooker and cook on low for approximately 2.5 hours.

Prepare a salsa by chopping red onion and chilies, adding oregano and apple cider vinegar, and refrigerating it.

After cooking, shred the pork using a fork.

Warm the corn tortillas in the slow cooker for 5 minutes.

Assemble the tacos by placing shredded pork on each tortilla and topping with the prepared salsa and pickled red onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens