Cochinita Pibil

Method

1. 1
   • orange 3
   • lime 3
   • garlic 6
   • smoked paprika 2 tbsp
   • ground cumin 1 tbsp
   • dried oregano 1 tsp
   • ground coriander 1 tsp
   • ground cinnamon ½ tsp
   • vegetable oil 3 tbsp
   • salt to taste
   • black pepper to taste

   Blend the marinade — Blend the orange and lime juice, garlic, smoked paprika, cumin, oregano, coriander, cinnamon, oil, salt, and pepper into a deep red marinade.

2. 2
   • pork shoulder 1⅖ kg

   Marinate the pork chunks — Cut the pork into large chunks, coat in the marinade, and place in a deep dish. Cover tightly with foil.

3. 3
   • pork shoulder 1⅖ kg
   • red onion 1
   • red wine vinegar 2 tbsp
   • salt to taste

   Roast the pork slowly — Bake at 160°C for 3 hours until the pork is meltingly tender. Meanwhile, toss the sliced red onion with the vinegar and a pinch of salt to quick-pickle.

   ⏱3 hr
4. 4
   • pork shoulder 1⅖ kg
   • red onion 1
   • wheat tortilla 12

   Shred and assemble the tacos — Shred the pork in its juices with two forks. Pile into warm tortillas and top with the pickled red onion.