Cochinita Tacos Recipe

Cochinita Tacos Directions

1. 1

   Prepare the Marinade

   In a large bowl, mix the orange juice, lime juice, minced garlic, cumin, oregano, annatto powder, salt, and black pepper to create a marinade.

2. 2

   Marinate the Pork

   Place the pork shoulder in a large resealable plastic bag or bowl and pour the marinade over the meat. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Slow Cook the Pork

   Preheat your oven to 300°F (150°C). Transfer the marinated pork to a roasting pan and cover tightly with aluminum foil. Roast in the oven for about 4-5 hours, or until the pork is tender and easily shredded with a fork.

4. 4

   Shred the Pork

   Once cooked, remove the pork from the oven and let it rest for 15 minutes. Then, using two forks, shred the meat into bite-sized pieces.

5. 5

   Warm the Tortillas

   While the pork is resting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.

6. 6

   Assemble the Tacos

   To serve, place a generous amount of shredded pork onto each tortilla. Top with pickled red onions and fresh cilantro.

7. 7

   Serve

   Serve immediately with lime wedges on the side.