Mexican pulled pork tacos
Mexican recipes
Meat and poultry
Dinner
Easy
300'
Cochinita pibil is one of the most iconic dishes in Mexican cuisine, known for its deep flavor and tender texture. In this oven version, pork is marinated for hours in a blend of citrus juices, spices, and achiote, then slowly cooked wrapped in banana leaves to enhance its aroma.
Ingredients
For the pork
- 2.5 kg pork (pork loin)
- 2 liters orange juice
- 2 limes squeezed
- 1 tablespoon apple cider vinegar
- 3 garlic cloves
- 1 unit onion
- 1 tablespoon of Adobo with GOYA pepper
- 1 tablespoon of Sazón Goya
- 1 teaspoon fresh cilantro
- 3 banana leaves
For the pickled onions
- 1 red onion
- 1 tablespoon vinegar (enough to cover)
- 1 lemon squeezed
- 1 teaspoon sugar to taste
- 1 habanero chili (optional)
Preparation
- Marinade
Blend the orange juice, lime juice, vinegar, garlic, onion, Goya Adobo with pepper, Goya achiote seasoning, and cilantro.
Fully coat the pork with the mixture and marinate in the refrigerator overnight (at least 12 hours, ideally 24 hours). - Oven cooking
Preheat the oven to 160–170 °C (320–340 °F).
Line a baking dish with banana leaves.
Place the pork along with all the marinade, then cover with more banana leaves and seal tightly with foil or a lid.
Cook for 4–5 hours until the meat is very tender and easy to shred. - Pickled onions
Mix vinegar, lemon juice, and sugar until dissolved.
Add the sliced onion and chili if desired.
Refrigerate for 24 hours. - Serving
Shred the meat and serve in warm tortillas.
Top with pickled onions and fresh cilantro.
