Pork Belly Al Pastor Tacos Recipe
Raquelitas Corn Tortillas, Pineapple, Citrus Slaw, Pickled Red Onions, Lime, Cotija
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Ingredients
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Pork Belly
Citrus Slaw
Pickled Red Onions
Tacos Assembly
Method
Prepare the Pork Belly
- 1
Marinate the Pork Belly
In a large bowl, combine the achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper. Mix well until the paste is dissolved. Add the pork belly and coat it evenly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Cook the Pork Belly
Preheat your oven to 300°F (150°C). Place the marinated pork belly in a roasting pan and cover tightly with foil. Roast for about 2.5 to 3 hours until fork-tender. Remove from the oven and let it rest for 15 minutes before slicing.
Make the Citrus Slaw
- 3
Prepare the Slaw
In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss until everything is well mixed. Let it sit for at least 15 minutes to allow the flavors to meld.
Prepare the Pickled Red Onions
- 4
Pickle the Onions
In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Place the thinly sliced red onions in a jar and pour the hot vinegar mixture over them. Let cool to room temperature, then refrigerate for at least 1 hour before using.
Assemble the Tacos
- 5
Create the Tacos
Warm the Raquelitas corn tortillas in a skillet over medium heat for about 30 seconds on each side. Slice the rested pork belly into thin pieces. To assemble, place a few slices of pork belly on a tortilla, top with diced pineapple, a generous portion of citrus slaw, and pickled red onions. Sprinkle crumbled cotija cheese on top and serve with lime wedges.
