Cochinita Pibil

Method

1. 1
   • orange3
   • lime3
   • garlic6
   • smoked paprika2 tbsp
   • ground cumin1 tbsp
   • dried oregano1 tsp
   • ground coriander1 tsp
   • ground cinnamon½ tsp
   • vegetable oil3 tbsp
   • saltto taste
   • black pepperto 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 tenderloin1⅖ 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 tenderloin1⅖ kg
   • red onion1
   • red wine vinegar2 tbsp
   • saltto 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 tenderloin1⅖ kg
   • red onion1
   • wheat tortilla12

   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.