Pibil Tacos

Pork that shreds at the touch of a fork, soaked in an intense red marinade with earthy notes. The acidity of the pink onions provides the necessary zing to cut through the richness of the pork shoulder.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1274
• Protein: 59 g
• Carbs: 112 g
• Fat: 61 g

Ingredients

• 1000 g Pork shoulder ( cut into large cubes )
• 4 piece Garlic ( peeled )
• 150 ml Orange juice
• 100 ml Lime juice
• 1 tsp Cumin ground
• 1 pinch Cinnamon ground
• 2 piece Clove ( crushed )
• 1 tsp Black pepper ground
• 1 tsp Gray sea salt
• 2 piece Red onion ( thinly sliced )
• 100 ml Red wine vinegar
• 1 piece Hot chili pepper ( chopped )
• 12 piece Soft tortilla (for filling), made from corn
• 100 g Achiote paste ( diced )
• 2 piece Banana leaves ( cleaned and softened over a flame )

Instructions

1. Preparing the marinade

   In a blender, place the garlic, orange juice, lime juice, achiote paste, cumin, cinnamon, cloves, pepper, and salt. Blend until you get a smooth, bright red sauce. The preparation should be liquid but coating.

2. Marinating the meat

   Cut the pork shoulder into large 5 cm cubes. Place them in a dish and pour the marinade over. Massage the meat to coat it well. Let it rest in the fridge; the meat needs to absorb the flavors.

3. Slow cooking

   Line a Dutch oven with banana leaves (or parchment paper). Place the meat and its marinade inside. Seal tightly. Bake at 150°C. After 3 hours, the meat should fall apart when pressed.

4. Preparing the garnish

   Thinly slice the red onions. Mix them with the vinegar and chopped chili. The onion should turn translucent pink and lose its bite while remaining crunchy.

5. Shredding and serving

   Take the meat out of the oven. Shred it using two forks directly in its cooking juices. Heat the tortillas in a dry pan until soft. Garnish generously.

Chef's tips

• If you don't have banana leaves, use double foil or parchment paper to trap all the moisture.
• The sauce should be reduced and thick at the end; never throw away the cooking juices, that's where all the flavor is.

Storage

The meat keeps for 3 days in the fridge in its juices. It's even better when gently reheated in a pan.