Cochinita Tacos Recipe

Make marinade

In a blender or food processor, combine achiote paste, orange juice, lime juice, white vinegar, smashed garlic, cumin, oregano, black pepper and 1 teaspoon of the salt. Puree until smooth and slightly thick. If mixture is too thick, add 1–2 tablespoons water or stock to loosen.

Marinate pork

Pat pork shoulder pieces dry and season all over with remaining 1 teaspoon salt. Place pork in a large bowl or resealable bag. Pour the achiote-citrus marinade over the pork, massaging it into the meat so it is well coated. Add bay leaves. Cover and refrigerate for at least 4 hours, preferably overnight.

Sear and braise

Preheat oven to 300°F (150°C). Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the marinated pork on all sides until browned, 3–4 minutes per side. Pour in chicken or pork stock (enough to come about 1/3 up the sides of the meat). Bring to a simmer, cover, and transfer to the oven. Cook low and slow until pork is fall-apart tender, about 3 to 3.5 hours.

Shred and finish

Remove pork from oven and transfer to a cutting board. Discard bay leaves. Using two forks, shred the pork into bite-sized pieces, discarding any large bits of fat. Skim and reserve 1/2 cup of the cooking liquid; toss shredded pork with reserved juices to keep moist and flavorful. Taste and adjust seasoning with salt if needed. Keep warm.

While pork cooks, place sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, sugar and 1/2 teaspoon salt. Bring to a simmer to dissolve sugar and salt, then pour hot brine over onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Onions will keep for up to 2 weeks.

Combine diced pineapple, red bell pepper, minced red onion, chopped cilantro and minced habanero in a bowl. Add lime juice, olive oil and 1/2 teaspoon sea salt; toss to combine. Taste and adjust heat (add more habanero sparingly) and salt. Refrigerate until ready to serve. If you prefer a smoky-sweet note, briefly char pineapple pieces in a hot skillet or grill 2–3 minutes before dicing.

Warm corn tortillas: stack tortillas and wrap in a damp kitchen towel; microwave 30–45 seconds, or warm individually on a hot dry skillet 20–30 seconds per side until pliable.

Assemble tacos: divide shredded cochinita among the warmed tortillas (about 1.5–2 oz meat per taco, yielding ~12 tacos). Top each with a spoonful of pineapple-habanero salsa, a few pickled red onion slices, thin radish slices, a sprinkle of cotija cheese and a few cilantro leaves. Add roasted pineapple chunks if using.

Serve with lime wedges alongside. Encourage diners to squeeze lime over tacos just before eating.