Mexican pulled pork tacos
Mexican recipes
Meat and poultry
Dinner
Easy
60''
While Cochinita Pibil is traditionally cooked low and slow in an in-ground oven, here, a slow cooker simplifies the process to similar delicious results. Serve the pork in mini tortillas along with pickled red onions for an authentic taste of Mexico.
Ingredients
Necesary
- 2 kg of boneless pork (shoulder - shoulder), and without fat
- 1 tablespoon of Adobo with GOYA pepper
- 100 grs of Nativo Achiote Paste
- 1 minced yellow onion
- 2 teeths garlic
- 0.5 taza zumo de naranja
- 0.25 cup lemon juice
- 1 tablespoon sider vinagar
- 1 tablespoon of Sazón Goya
- 2 tablespoons of Native ground cumin
- 2 tablespoons ground smoked paprika
- 0.5 cucharadita canela molida
- 1 pack of Nativo Banana Leaf
For pickled onions:
- 0.5 cup sider vinagar
- 0.5 tablespoon lemon juice
- 1 tablespoon sugar
- 1 habanero pepper
- 1 red onion
Preparation
- Season pork with Adobo. In blender, add annatto paste, onion, garlic, Naranja Agria, lemon juice, vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend until well combined, about 30 seconds. Rub pork all over with marinade; cover and refrigerate at least 4 hours, or up to 24 hours.
- Place marinated pork shoulder in slow cooker; top pork with any remaining marinade. Cover pork with banana leaf. Cook on LOW until pork is tender and shreds easily with fork, about 8 hours.
- Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.
- Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.
