Pork Pibil Tacos
Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.
3 lb pork shoulder, trimmed of excess fat and cut into 3-inch chunks
3 tbsp achiote paste
1 cup orange juice, freshly squeezed if possible
¼ cup lime juice, freshly squeezed
1 white onion, quartered
4 clove garlic, crushed
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground black pepper
2 tsp salt
2 bay leaf
1 cup chicken broth, low-sodium
2 tbsp vegetable oil
1 red onion, thinly sliced
½ cup white vinegar
1 tbsp sugar
12 corn tortillas, 6-inch
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
¼ tsp sea salt, for pickling onions
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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