Cochinita Tacos

Ingredients

Pork shoulder

4 pounds, bone-in or boneless

Achiote paste

1/2 cup

Orange juice

1/2 cup, freshly squeezed

Lime juice

1/4 cup, freshly squeezed

Garlic

6 cloves, minced

Cumin

1 tablespoon

Oregano

1 tablespoon, dried

Salt

1 tablespoon

Black pepper

1 teaspoon

Corn tortillas

12, warmed

Fresh cilantro

1 cup, chopped (for garnish)

Pickled onions

1 cup (see instructions for preparation)

Instructions

1. In a bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to create a flavorful marinade.
2. Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and place it in a roasting pan. Reserve the marinade for later use.
5. Cover the roasting pan tightly with aluminum foil and roast the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
6. While the pork is roasting, prepare the pickled onions. Slice one large red onion thinly and place it in a bowl. In a small pot, combine 1 cup of water, 1 cup of vinegar (white or apple cider), 1 tablespoon of sugar, and 1 tablespoon of salt. Bring to a boil, then pour over the onions. Let them sit for at least 30 minutes.
7. Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Then, shred the pork using two forks.
8. Pour the reserved marinade into a small saucepan and simmer over low heat for 10 minutes to reduce and thicken.
9. Heat the corn tortillas on a griddle or in a dry skillet until warm and pliable.
10. To assemble the tacos, place a spoonful of the shredded pork onto each tortilla. Top with pickled onions and fresh cilantro.
11. Serve the cochinita tacos warm, drizzled with extra marinade if desired, and enjoy the delicious flavors of Mexico!