Mexican Cochinita Pibil Tacos with Pickled Onion

Ingredients

• 12 oz pork shoulder, cut into 1-inch pieces
• 1 tbsp achiote paste
• 1/3 cup orange juice
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1/2 cup chicken broth
• 1/2 small red onion, thinly sliced
• 1 tsp sugar
• 6 small corn tortillas
• 2 tbsp chopped cilantro
• Kosher salt

Steps

1. Heat the oven to 325°F. Stir achiote, orange juice, lime juice, vinegar, garlic, oregano, cumin, broth and 1/2 teaspoon salt together in a small baking dish.
2. Add pork, cover tightly, and braise until fork-tender and at least 145°F, about 65 minutes. Rest 5 minutes, then shred into the cooking juices.
3. Meanwhile, toss red onion with sugar, a pinch of salt and 2 tablespoons water; set aside for at least 20 minutes to lightly pickle.
4. Warm the tortillas in a dry skillet until pliable, keeping them wrapped in a clean towel.
5. Fill each tortilla with the shredded pork, pickled onion and cilantro. Spoon over a little braising liquid before serving.

Allergen note: Contains no major allergens as written; confirm achiote paste and tortillas are gluten-free if required.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.