Cochinita Pibil Tacos

Cochinita Pibil Tacos (It's Not My Best)

Ingredients

4 oz achiote paste

1 cup fresh lime juice

1 cup fresh orange juice

1 1⁄3 cups white vinegar

3 tbsp dried oregano

2 tsp Kosher salt, plus more, to taste

4 lbs boneless pork shoulder, cut into 2″ pieces

2 cups boiling water

1 medium red onion, thinly sliced

4 cloves garlic, thinly sliced

1 habanero pepper, thinly sliced (optional)

1 bay leaf

Corn tortillas, warmed, for serving

Roughly chopped cilantro, sliced radishes, cotija, and lime wedges, for serving

Preparation

1. Make the pork: Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender; season with salt and purée until smooth. Strain marinade through a fine-mesh sieve into a bowl; add pork and toss to combine. Let marinate for 15-30 minutes. Add pork and its marinade toa large dutch oven and cover; bring to a boil. Reduce heat to medium-low; cook until pork is tender, about 2 1⁄2 hours.

2. Meanwhile, stir water and onion in a bowl; let sit 3 minutes and drain. Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf; cover and let sit at room temperature for at least 1 hour before serving.

3. Unwrap and transfer pork to a cutting board; shred into bite-size pieces and transfer to a bowl. Stir in 1 cup cooking liquid from the pot. To serve, divide pork between tortillas; top with pickled onion mixture, cilantro, cotija, and radishes. Serve with lime wedges.