Cochinita Pibil tacos
Traditional Yucatecan dish slow-cooked in citrus juice and spices, served in tacos with fresh toppings.
Ingredients
- ●1.5 pounds pork shoulder
- ●1 cup fresh orange juice
- ●1 cup fresh lime juice
- ●2 tablespoons Mexican oregano
- ●4 cloves garlic
- ●1 teaspoon Mexican chili powder
- ●1/4 teaspoon cinnamon
- ●1/4 teaspoon cayenne pepper
- ●8-10 tortillas
- ●1 bunch fresh cilantro
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a blender, combine orange and lime juice, oregano, garlic, chili powder, cinnamon and cayenne pepper. Blend until smooth.
- 3
Place the pork shoulder in a large ziplock bag. Pour the marinade over the pork and seal the bag.
- 4
Refrigerate for at least 2 hours or overnight.
- 5
Preheat a grill or grill pan to medium-high heat.
- 6
Remove the pork from the marinade and cook for 5-7 minutes per side, or until slightly charred.
- 7
Transfer the pork to a baking dish and roast in the oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- 8
Shred the pork with two forks and serve with tortillas, fresh cilantro, and your desired toppings.
- 9
To make the pibil sauce, combine 1 cup of the marinade with 1 cup of chicken broth in a saucepan. Bring to a boil and then reduce heat to a simmer.
- 10
Simmer for 10-15 minutes or until the sauce has thickened slightly. Serve over the shredded pork.