Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup piloncillo, grated
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 12 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Tongs
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large bowl, combine the pork, piloncillo, orange juice, lime juice, apple cider vinegar, cumin, chili powder, salt, and black pepper. Mix well and let marinate for at least 30 minutes.
3. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
4. Using tongs, remove the pork from the marinade and add it to the pot. Sear the pork on all sides until browned, about 5 minutes.
5. Pour the remaining marinade into the pot and bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, until the pork is tender and falls apart easily.
7. Remove the pot from the oven and use two forks to shred the pork.
8. Warm the tortillas in a dry skillet over medium heat.
9. To assemble the tacos, place a spoonful of the shredded pork on each tortilla. Top with chopped cilantro and a squeeze of lime juice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 22g
Protein: 20g
Sodium: 280mg
Sugar: 10g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Piloncillo can be substituted with brown sugar or maple syrup.
- Orange juice can be substituted with pineapple juice or grapefruit juice.
- Lime juice can be substituted with lemon juice or white vinegar.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add diced tomatoes and jalapeños to the pot for a spicier version.
- Serve the shredded pork over rice or in a sandwich.
- Top the tacos with sliced avocado or pickled red onions.
Tips and tricks:
- Make sure to sear the pork well before adding the marinade to the pot. This will help develop a deep flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
- Let the pork rest for a few minutes before shredding it to allow the juices to redistribute.
Storage instructions:
Leftover shredded pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and chopped cilantro on top.
Garnishes:
- Chopped fresh cilantro
- Lime wedges
- Sliced avocado
- Pickled red onions
Pairings:
- Mexican-style rice
- Refried beans
- Grilled corn on the cob
Suggested side dishes:
- Black bean salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer time. Check it every 30 minutes until it is tender.
- If the marinade is too sweet, add more lime juice or vinegar to balance the flavors.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food history:
Cochinita pibil is a traditional Mexican dish that originated in the Yucatan Peninsula. It is typically made with pork that is marinated in citrus juice and achiote paste, then wrapped in banana leaves and cooked in a pit oven. This recipe is a simplified version that uses a Dutch oven and piloncillo for sweetness.
Flavor profiles:
- Sweet
- Tangy
- Spicy
- Smoky
Serving suggestions:
- Serve the tacos with a side of Mexican-style rice and refried beans for a complete meal.
- Top the tacos with sliced avocado and pickled red onions for added flavor and texture.
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Region: Mexican