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Cochinita Pibil Tacos

Serves: Makes 10 servings

Ingredients:

  • For The Marinade:
  • 2 tablespoons achiote paste
  • 1 cup fresh orange juice
  • ¼ cup fresh lime juice
  • 6 garlic cloves, finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin

  • For The Pork:
  • 2 to 3 pounds boneless pork shoulder
  • Salt and freshly ground black pepper
  • 5 medium yellow onions, quartered
  • ½ cup water

  • For The Pickled Onions:
  • 1½ cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon fine sea salt
  • 2 medium red onions, thinly sliced


Procedures:

For The Marinade: In a large nonreactive bowl or container (large enough to fit the pork), combine the achiote paste, orange and lime juices, garlic, oregano and cumin.

Whisk until blended.

For The Pork: Season the pork on all sides with salt and pepper.

Place the pork in the container with the marinade and rotate, coating every side. Massagethe marinade into the meat. Cover and refrigerate for 24 hours.

Preheat the oven to 300°F.

On the bottom of a large Dutch oven or heavy pot, scatter the onion segments in a single layer.

Place the pork on top of the onions, add the water and leftover marinade and cover.

Place the pot in the oven and braise the pork until tender and easy to shred with a fork, about 3 hours. Remove the pork from the oven and shred the meat in the Dutch oven.

For The Pickled Onions: While the pork is braising, make the onions.

In a small pot over medium-high heat, combine the vinegar, water, sugar and salt and bring to a boil.

Pour mixture over sliced onions in a heat-proof container, cover and refrigerate until well chilled (these can be made the night before).

Serve the pork in its pan juices with the onions, tortillas, salsas and fresh herbs on the side.

Recipe from Host by Josh Williams and Eric Prum. ©2016 by W & P Design. Published by Dovetail (www.dovetail.press).

by Josh Williams and Eric Prum, Host

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