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Cochinita Pibil Tacos

Adapted from Cocina Y Recetas
Prep Time 3 hrs 10 mins
Cook Time 3 hrs


  • 2 ½ lbs pork shoulder roast
  • 3 garlic cloves
  • 1 tsp whole allspice
  • 3 tsp whole black peppercorn
  • 2 tbsp achiote paste
  • 1 teaspoon california red chili powder mild or medium
  • 1 teaspoon mexican oregano
  • 2 bay leaves
  • 2 cups bitter orange juice sevilla orange juice
  • ½ cup white vinegar
  • salt to taste


  • In a food processor combine garlic, allspice, black peppercorns, achiote paste, chili powder, oregano, bay leaves, orange juice, vinegar, and salt.
  • Process until all ingredients are pureed and garlic, allspice, and peppercorns have been ground fully.
  • Place pork in a large ziplock bag or marinating dish and marinate at least 3 hours and up to overnight.
  • Preheat the oven to 350 degrees.
  • Line a baking dish with 2 pieces of parchment, criss-crossed, with enough overhang to completely wrap the pork.
  • Pour pork and marinating juices into the center of the parchment, fat side up.
  • Gently wrap the pork so that all the liquid stays inside the parchment. (This mimics the traditional banana leaves that are used to wrap the pork during cooking).
  • Cover the entire dish with tin foil; pierce with a knife a few times to create steam vents.
  • Bake for 3 hours.
  • Remove from oven, uncover, and remove pork from baking dish.
  • Using 2 forks, shred the meat until it is the texture of very fine tendrils.
  • Pour some of the cooking liquid over the shredded pork to it retrains it's moisture.
  • Serve meat on corn tortillas and topped with Yukatan onion pickle.