Despacito Recipe

Make the marinade and marinate pork

In a bowl, whisk together orange juice, lime juice, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Place pork pieces in a resealable bag or shallow dish and pour marinade over them, pressing to coat. Refrigerate at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the pork

Remove pork from refrigerator 20 minutes before cooking. Preheat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Drain pork from marinade (reserve marinade) and sear pork in batches so pieces brown, about 3–4 minutes per side. Transfer seared pork to the pan and when all pieces are seared, pour reserved marinade into the pan, bring to a simmer, reduce heat to medium-low, and cook until pork reaches 145°F and juices reduce slightly, about 10–12 minutes total (stir occasionally). If marinade reduces too quickly or scorches, add 2–3 tablespoons water. Finish with chopped cilantro and remove from heat; let rest 5 minutes.

Rinse rice under cold water until water runs clear to remove excess starch. In a small pot, combine rinsed rice, water, salt, and butter or oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with fork, then stir in lime juice, lime zest, and chopped cilantro. Keep warm until assembly.

Preheat broiler or a grill to high. Place tomatillos, jalapeño, quartered onion, and garlic on a sheet pan and broil or char on grill, turning occasionally, until blackened in spots and softened, about 6–10 minutes. Transfer charred vegetables to a blender with cilantro, lime juice, salt, and 1–2 tablespoons water; blend until smooth (add additional water, 1 tablespoon at a time, to reach desired consistency). Taste and adjust salt and lime. Reserve half for tomatillo crema use.

In a small saucepan, combine apple cider vinegar, water, sugar, salt, and peppercorns (if using). Bring to a gentle simmer to dissolve sugar and salt. Place sliced red onion in a heatproof jar or bowl and pour hot brine over onions, pressing them down to submerge. Let cool to room temperature, then refrigerate at least 30 minutes before serving (best after 1–2 hours); will keep in fridge up to 2 weeks.

Combine 1/2 cup of the prepared salsa verde (or roasted tomatillos) with sour cream or Mexican crema, lime juice, and salt in a small bowl or blender. Blend or whisk until smooth and slightly thickened. Taste and adjust salt or lime juice. Chill until ready to use.

Prepare red cabbage

Thinly shred the red cabbage and toss with 1 tablespoon lime juice and a pinch of salt to brighten. Let sit while you prepare other components so it softens slightly.

Make pico de gallo

In a bowl combine diced Roma tomatoes, finely diced white onion, chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon kosher salt. Stir and adjust seasoning. Keep chilled until assembly.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–8 minutes. To assemble each taco: place 2–3 tablespoons cilantro lime rice on the tortilla, add 3–4 pieces of citrus marinated pork, a spoonful of salsa verde, a drizzle of tomatillo crema, a small handful of shredded red cabbage, a few slices of pickled red onion, and a spoonful of pico de gallo. Garnish with fresh cilantro leaves and serve with lime wedges.

Leftovers: store pork and rice separately in airtight containers for up to 3 days, salsa verde and crema up to 5 days refrigerated, pickled onions up to 2 weeks.