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Cochinita Pibil (shredded pork)

Salsa (see recipe)

Juice of 2 large oranges

Juice of 4 limes

2 tablespoons white vinegar (divided)

2 bay leaves

1 teaspoon salt

1 teaspoon black pepper

2 cloves garlic

1/2 small white onion, chopped

2 red onions, julienned

1 tablespoon achiote (powdered annatto seeds)

1 tablespoon dried oregano

2 habanero peppers, stemmed, seeded and sliced

2 pounds boneless pork butt or shoulder, chops or tenderloin, cut into 2-inch chunks

2 tablespoons olive oil

16 corn tortillas

Makes 8 servings.

Prepare salsa.

In bowl, blend together orange and lime juice, vinegar, bay leaves, salt, pepper, garlic, onions, achiote, oregano and peppers. Marinate pork in sauce 1 hour.

In large pan, heat olive oil over medium heat and add pork and marinade. Bring to a boil, reduce heat to low and cover. Let simmer, covered, about 1 hour, or until tender. Use two forks to pull meat apart into shreds. Serve with corn tortillas and salsa.


Makes about 2 cups.

2 red onions, julienned

1 teaspoon dried oregano

2 tablespoons white vinegar

2 habanero peppers, sliced

Salt and pepper to taste

Mix all ingredients together. Let sit at least 2 hours before serving with shredded pork in corn tortillas.

Tester’s note: This is not a typical salsa. Strips of onions and peppers are marinated for topping the tacos.